Cream cheese chicken enchilada is a great weeknight dinner. Enchiladas are perfect when you have some leftover cooked chicken. These creamy enchiladas are not too spicy, so they are perfect for the whole family.
Best chicken enchilada recipe
Have you ever eaten some leftover cooked white chicken? Enchiladas are the perfect way to use up cooked chicken, and if you want to use darker meat is entirely up to you.
If you’ve been to Costco before, these grilled chicken are very hard to miss. If you can’t enjoy chicken in one sitting, I like to peel the meat and then use the carcass for the chicken broth. I had the meat and made amazing chicken enchiladas with them.
This recipe begins with a can of enchilada sauce that you can find at the grocery store. Canned enchilada sauce is a great way to start a recipe, you can use either red or green pepper sauce, it’s entirely up to you.
8-10 flour tortillas
1 package (8 ounces) cream cheese, room temperature, divided [1/2 and 1/2]
1-2 cans (4 ounces) green pepper
3 cups cooked shredded chicken
2 cups Mexican cheese, grated, divided [1 cup; 1 cup)
2 cups low-sodium chicken broth
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 tablespoon lemon juice
1 teaspoon cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground pepper, to taste
Fresh coriander, garnish, optional
How to make chicken enchiladas with cream cheese
Preheat oven to 350°F and grease a 9″ x 13″ baking dish with a little nonstick spray.
In a mixing bowl, combine half cream cheese, chicken, 1 cup cheese, lemon juice, cumin and chili powder, and season with salt and pepper to taste.
Take 1 tortilla and fill it with 2-3 tablespoons of the chicken mixture, then place seam side into the baking dish. Repeat the process with the rest of the tortillas and filling.
In a amount on medium heat, melt butter. Beat in flour and cooking for 2-3 minutes.
Season with salt and pepper, then gradually whisk in chicken broth and green pepper. Adding rest half of cream cheese & cooking about 5-7 minutes .
Remove from heat and pour green pepper sauce over enchiladas.
Put cheese on top.
Put the baking dish in the oven and bake for 23-26 minutes.
Optional: Roast for 3-5 minutes, or until lightly browned.
Take it out of the oven and let it rest for 10-12 minutes
Garnish with fresh coriander, if desired