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
Kosher salt and freshly ground pepper, to taste
Fresh cilantro, garnish, optional
Preparation:
Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.
In a mixing bowl, combine 1/2 cream cheese, chicken, 1 cup cheese, lime juice, cumin, and chili powder; season with salt and pepper if desired.
Fill each tortilla with 2-3 tablespoons of the chicken mixture, then place seam side down in the baking dish. Repeat with the remaining tortillas and filling.
In a medium saucepan over medium-high heat, melt butter. Whisk in flour and cook for 2-3 minutes until golden brown.
Season with salt and pepper, then gradually whisk in chicken broth and green chiles. Stir in the remaining 1/2 cream cheese and cook for 5-7 minutes or until thickened.
Remove from heat and pour the green chile sauce over the enchiladas.
Top with the remaining cheese.
Place the baking dish in the oven and bake for 22-25 minutes or until the cheese and filling are melted and bubbly.
Optional: Broil for 3-5 minutes or until lightly browned.
Remove from the oven and let it rest for 10-12 minutes.
Garnish with fresh cilantro, if desired.
