{"id":4560,"date":"2025-02-21T19:58:05","date_gmt":"2025-02-21T19:58:05","guid":{"rendered":"https:\/\/all-recipes.arbweb.info\/?p=4560"},"modified":"2025-02-21T19:58:05","modified_gmt":"2025-02-21T19:58:05","slug":"cream-cheese-chicken-enchiladas-3","status":"publish","type":"post","link":"https:\/\/cocinacasera.arbweb.info\/es\/cream-cheese-chicken-enchiladas-3\/","title":{"rendered":"Cream Cheese Chicken Enchiladas"},"content":{"rendered":"

INGREDIENTS:<\/p>\n

8-10 flour tortillas
\n1 package (8 ounces) butter cheese, room temperature, divided [1\/2 and 1\/2] 1-2 (4-ounce) cans green peppers
\n3 cups cooked chicken
\n2 cups Mexican cheese, grated, divided [1 cup; cup 1)
\n2 cups low-sodium chicken broth
\n3 tablespoons unsalted butter
\n3 tablespoons flour
\n1 teaspoon lemon juice
\n1 teaspoon cumin
\n1\/2 teaspoon chili powder
\nsalt and freshly ground pepper
\nFine coriander, garnish, optional.<\/p>\n

Continued on the next page<\/h5>\n

INSTRUCTIONS:<\/p>\n

Preheat the oven to 350 degrees F and grease a 9 x 13-inch baking pan with cooking spray.
\nIn a mixing bowl, combine half the cream cheese, chicken, cup cheese, lemon juice, cumin and ground pepper and season with salt and pepper if necessary.
\nTake 1 tortilla, fill it with 2-3 tablespoons of chicken mixture and place one side on the baking tray. Repeat with remaining tortilla and filling.
\nMelt the butter in a pan over medium heat. Whisk in the flour and cook for 2-3 minutes or until golden brown.
\nAdd salt and pepper and carefully mix the chicken and vegetables. Add the remaining half of the cheese and cook for 5-7 minutes or until set.
\nRemove from heat and pour green sauce over enchiladas.
\nPut cheese on top.
\nPlace the baking dish in the oven and bake for 23-26 minutes.
\nOptional: roast for 3-5 minutes or until brown.
\nRemove from the oven and let it rest for 10-12 minutes.
\nGarnish with fresh coriander if desired<\/p>\n

ENJOY<\/p>\n\n

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