The Cream Cheese Enchiladas That Stole Our Hearts

1 (8 oz) package of cream cheese, softened

3 cups of shredded cooked chicken

2 cups of shredded Mexican cheese blend

3 tablespoons of unsalted butter

2 cups of chicken broth

1 (4 oz) can of diced green chiles

8 (6-inch) corn tortillas

3 tablespoons of all-purpose flour

1 tablespoon of lime juice

Optional: 1/2 teaspoon of chili powder

Salt and pepper, to taste

Fresh cilantro for garnish

Optional toppings: diced tomatoes, sliced olives, sliced jalapeños, chopped green onions


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