Description
Mexican magic unfolds with creamy chicken enchiladas, a comfort classic packed with rich flavors and hearty ingredients. Cheesy tortillas embracing tender chicken create a satisfying meal you’ll savor with pure culinary delight.
Ingredients
Scale
Main Ingredients:
- 3 cups shredded cooked chicken
- 2 cups shredded Mexican cheese blend
- 8 (6-inch) corn tortillas
Dairy and Cream Components:
- 1 (8 ounces / 226 grams) package cream cheese, softened
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
Flavor Enhancers and Seasonings:
- 2 cups chicken broth
- 1 (4 ounces / 113 grams) can diced green chiles
- 1 tablespoon lime juice
- ½ teaspoon chili powder (optional)
- Salt and pepper, to taste
- Fresh cilantro, for garnishing
Optional Toppings:
- Diced tomatoes
- Sliced olives
- Sliced jalapeños
- Chopped green onions
Instructions
- Warm the oven to 350°F and prepare a 9×13-inch baking dish with a light coating of cooking spray to prevent adhesion.
- Create a luxurious filling by blending shredded chicken with cream cheese, Mexican cheese, lime juice, and chili powder. Massage the ingredients until they form a smooth, harmonious mixture with balanced seasoning.
- Carefully lay out corn tortillas and distribute the chicken blend evenly across the center of each. Roll each tortilla tightly, positioning them seam-side down in the prepared dish to maintain their shape.
- Craft a velvety sauce by melting butter in a saucepan and introducing flour. Stir continuously until the roux develops a golden hue, then gradually incorporate chicken broth to prevent clumping.
- Enhance the sauce with green chiles and remaining cream cheese, stirring until it transforms into a thick, creamy consistency that clings to the enchiladas.
- Generously cascade the sauce over the rolled tortillas, ensuring complete coverage. Sprinkle the remaining Mexican cheese across the top, creating a blanket of potential golden crispness.
- Transfer the dish to the preheated oven and bake for 20-25 minutes. For an extra crisp finish, activate the broiler during the final moments of cooking.
- Remove from the oven and allow a brief resting period. Decorate with fresh cilantro and optional embellishments like diced tomatoes, sliced olives, or spicy jalapeños to elevate the dish’s visual and flavor profile.
Notes
- Customize your enchiladas with personal flavor twists like adding roasted peppers or swapping chicken for shredded beef.
- Prep ingredients ahead of time to streamline the cooking process and reduce day-of kitchen stress.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, making this a perfect make-ahead meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 405
- Sugar: 2 g
- Sodium: 670 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 75 mg