Creamy Chicken Enchiladas

In the midst of our busy lives, why not indulge in a celebration that can elevate our spirits and add a touch of excitement? While traveling the world through food is a delightful adventure, not everyone can spare the time or resources for a spontaneous trip to the vibrant landscapes of Mexico. So, why not bring those exotic flavors right to your home for a festive staycation? Exploring new culinary experiences in the kitchen can be both thrilling and comforting, especially when a recipe relies on tried-and-true ingredients that guarantee success every time.

Who can resist the allure of melted, gooey cheese? These enchiladas boast delectable golden Mexican cheese both on top and mixed within, paired with rich cream cheese blended with hearty chicken seasoned with warm spices and refreshing lime juice. With just three cups of shredded chicken, this dish is a flavorful journey that doesn't require a lot of effort. The Latin flavors dance on your palate without overwhelming spice, thanks to the balancing act of fresh lime juice against the backdrop of cumin, chili powder, and mild yet flavorful canned green chiles.

Rolling enchiladas becomes a quick task once you get the hang of it. After stuffing and rolling them to the width of a cigar, nestle them closely in a baking dish. The convenience factor shines through as you can assemble these ahead of time, allowing them to chill overnight or freeze for a convenient dinner option. Doubling the recipe is a breeze when you need to cater to a larger crowd.

The final touch, the sauce, should be the last step to ensure its smooth and fluid consistency when pouring it over the enchiladas. Rich and creamy, the sauce, featuring green chiles and chicken broth, adds layers of flavor. Topped with a sprinkling of cheese that turns golden and bubbly in the oven, the mere thought of it makes our mouths water. This dish is a true fiesta, a celebration of super fun flavors that can transport you to a happy place any day of the week.

Ingredients:

8-10 flour tortillas

1 (8 oz.) package cream cheese, room temperature, divided [1/2 and 1/2]

1-2 (4 oz.) cans green chiles

3 cups cooked chicken, shredded

2 cups Mexican blend cheese, grated, divided [1 cup; 1 cup]

2 cups low-sodium chicken broth

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 tablespoon lime juice

1 teaspoon cumin

1/2 teaspoon chili powder