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Cream Cheese Chicken Enchiladas

From An Expat Cooks

Cream Cheese Chicken Enchiladas

Makes 8 enchiladas


  • 8 corn tortillas
  • 2 cups cooked chicken, shredded (see note above)
  • 8 ounces (226 g) cream cheese, softened and divided
  • 2 cups (226 g) cheddar or Mexican blend cheese, divided
  • 1 small can diced green chiles, pour off any liquid
  • salt and pepper to taste
  • 3 Tablespoons (42 g) butter
  • 3 Tablespoons flour
  • 2 cups (480 mL) chicken broth

Optional garnish: Fresh tomato salsa (see link above)


Preheat oven to 350 degrees F (180 C).

Lightly grease a 9x13 baking dish and set aside.

In a mixing bowl, combine the cooked chicken, a little less than half of the cream cheese, green chiles, and one cup of cheese. Season with salt and pepper, being mindful of the salt in the chicken broth. Divide the mixture evenly among the tortillas, roll them up, and place them in the baking dish seam side down.

In a sauce pan, melt the butter over medium heat. Add the flour and cook for a minute while stirring. Whisk in the broth, stirring to break up lumps, and heat until the mixture is thick and bubbling. Remove the pan from the heat and stir in the remaining cream cheese (pop the pan back on the heat, if needed, to melt the cream cheese).

Pour the sauce over the enchiladas and top with remaining cheese. Bake for 20-25 minutes or until cheese is melted and the dish is bubbling. Allow to cool a few minutes before serving.