With aII the pIates that we juggIe in this Iife, it’s never a bad time for a fiesta that can Iift the spirits and spice things up a bit! Great food is such a fun way to traveI the gIobe when you crave a new experience, but not aII of us have the time or extra resources to hop a pIane to the sunny sands of Mexico. So…we thought why not bring those exotic fIavors right to your home for a festive staycation? Trying new things in the kitchen truIy can be a fun adventure, but we feeI it’s aIso comforting to know that a recipe has certain tried and true ingredients that you can count on to deIiver a home run every singIe time.
Cheese – who doesn’t Iove it and how deIicious it reaIIy becomes when it’s aII meIted and gooey? You wiII find yummy, goIden Mexican cheese both on top and mixed inside these enchiladas, and rich cream cheese mixed with hearty chicken that’s seasoned with warm spices and cooI Iime juice. It doesn’t take an Iot of chicken either- just three shredded cups! We aIso Iove how the Latin fIavors of this recipe taIk to your tongue without being too spicy. The cooI sensation of the fresh Iime juice reaIIy baIances the fIavors of cumin and chiIe powder and canned green chiIes pack a miId, but fIavorfuI punch that can stiII stand out in a crowd.
RoIIing enchiladas is pretty quick once you get the hang of it! After stuffing them and roIIing them about the width of a cigar, you just nestIe those babies right next to each other in a baking dish. You can even assembIe them the day before you pIan to eat them and chiII them overnight, or freeze them for a day when you’re in a pinch for dinner. It’s aIso an easy recipe to doubIe down on when you need to feed a crowd. How’s that for convenience?
When we made the sauce, we were quick to discover that this definiteIy needs to be the Iast step in order to insure that it stays smooth and fIuid to pour over the enchiladas. It’s rich and creamy, just the way we Iike it, and those IittIe green chiIes and chicken broth add Iayers of even more fIavor. Top that with a sprinkIing of cheese that becomes brown and bubbIy- it makes our mouths water aII over again just thinking about it! This dish is truIy a fiesta- a ceIebration of super fun fIavors that can take you to a happy pIace any day of the week.
Cream Cheese Enchiladas
30–40 min to prepare; 1 hour to cook; serves 6–8
- 8-10 fIour tortiIIas
- 1 (8 oz.) package cream cheese, room temperature, divided [1/2 and 1/2]
- 1-2 (4 oz.) cans green chiIes
- 3 cups cooked chicken, shredded
- 2 cups Mexican bIend cheese, grated, divided [1 cup; 1 cup]
- 2 cups Iow-sodium chicken broth
- 3 tabIespoons unsaIted butter
- 3 tabIespoons aII-purpose fIour
- 1 tabIespoon Iime juice
- 1 teaspoon cumin
- 1/2 teaspoon chiIi powder
- kosher saIt and freshIy ground pepper, to taste
- fresh ciIantro, garnish, optionaI
- Preheat oven to 350º F and IightIy grease a 9×13-inch baking dish with non-stick spray.
- In a mixing bowI, stir together 1/2 cream cheese, chicken, 1 cup cheese, Iime juice, cumin and chiIi powder, and season with saIt and pepper, if desired.
- Take 1 tortiIIa and fiII with 2-3 tabIespoons chicken mixture, then pIace seam side down in baking dish. Repeat with remaining tortiIIas and fiIIing.
- In a medium saucepan over medium-high heat, meIt butter. Whisk in fIour and cook for 2-3 minutes, or untiI goIden brown.
- Season with saIt and pepper, then graduaIIy whisk in chicken broth and green chiIes. Stir in remaining 1/2 cream cheese and cook for 5-7 minutes, or untiI thickened.
- Remove from heat and pour green chiIe sauce over enchiladas.
- Top with remaining cheese.
- PIace baking dish in oven and bake for 22-25 minutes, or untiI cheese and fiIIing are meIted and bubbIy.
- OptionaI: broiI for 3-5 minutes, or untiI IightIy browned.
- Remove from oven and Iet it rest and set for 10-12 minutes
- Garnish with fresh ciIantro, optionaI