Instructions:
Preheat the oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish with nonstick spray.
In a mixing bowl, combine half of the softened cream cheese, shredded chicken, 1 cup of shredded cheese, lemon juice, ground cumin, and chili powder. Season with salt and pepper.
Spoon 2-3 tablespoons of the chicken mixture onto each tortilla and roll tightly. Arrange seam-side down in the prepared baking dish.
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2-3 minutes until golden.
Season the flour mixture with salt and pepper, then gradually whisk in the chicken broth until smooth.
Stir in the remaining half of the softened cream cheese and cook for 5-7 minutes until thickened.
Remove the sauce from heat and stir in the diced green chilies.
Pour the green chili sauce evenly over the enchiladas in the baking dish.
Sprinkle the remaining shredded cheese on top.
Bake for 23-26 minutes, or until the cheese is melted and bubbly.
Optional: Broil for an additional 3-5 minutes until the cheese is lightly browned.
Remove from the oven and let the enchiladas rest for 10-12 minutes before serving.
Garnish with fresh cilantro, if desired. Enjoy your Creamy Chicken Enchiladas with Cream Cheese!
.jpg)
