10 8“ tortillas made with flour.1 medium Pkg. Of cream cheese, let it soften at room temperature.2 small cans.Of .4 oz.Of green chiles3 C.Of cooked chicken, shred it before using.2 C.Of Mexican MIX cheese, grated.2 C. For chicken broth, I used the low sodium version.4 T.Of unsalted butter.3 T.Of all-purpose flour.1 small lime juice.1 t.Of cumin.1/2 t.Of chili powder.1/2 t.Of Kosher salt.1/2 t.Of freshly ground pepper.For garnish: Fresh cilantro…
I gently greased a 9.13-inch baking dish with non-stick spray, and I preheated my oven to 350 degrees Fahrenheit.
In a mixing bowl, I whisked together half of the cream cheese, shredded chicken, 1 cup. Of cheese, lime juice, cumin, and chili powder, and I seasoned with salt and pepper.
Then, I took a tortilla and filled the chicken mixture with 3 tablespoons, then I put the seam side down in the baking dish. For the leftover tortillas and filling, I repeated the same step.
I melted the butter over medium-high heat in a medium saucepan, then I whisked in the flour and cook until browned, around 2 to 3 minutes.
Then I made sure to season with salt and pepper, then I steadily whisked in the green chiles and chicken broth. I stirred in the remaining 1/2 cream cheese afterward and I cooked until thickened, around 7 mins.
I removed it from the heat immediately and I added the green chili sauce over the enchiladas.
And I topped it up with the remaining cheese.
When done, I put the baking dish in the oven and bake for about 25 minutes, until the cheese and filling are melted and bubbly.
I broiled for about 5 minutes until lightly browned.
I took It off from the oven and enable it to rest for 15 to 20 minutes.
For garnish, I used fresh cilantro.