The Cream Cheese Enchiladas

There’s a special place in the realm of comfort food reserved for enchiladas, a cherished Mexican dish that has captivated palates globally. Among its many iterations, the cream cheese enchiladas stand out as particularly enchanting. These enchiladas, with their creamy, savory filling, are not just a meal but an experience, equally suited for a casual dinner or a festive gathering.

I recall vividly the autumn evening when I first encountered cream cheese enchiladas. Invited to dinner by my best friend, I was immediately struck by the rich, creamy filling nestled within tender tortillas, all bathed in a savory sauce. It was more than just a meal; it was comfort in a dish, sparking an instant craving for more. Since that day, this dish has become a staple in my culinary repertoire, consistently wowing anyone who tries it. Now, I share this cherished recipe with you, confident it will earn a prized spot in your collection.


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


Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

In a bowl, combine half the cream cheese with the chicken, 1 cup of Mexican cheese, lime juice, and chili powder (if using). Season with salt and pepper.

Spoon about 2-3 tablespoons of the filling onto each tortilla, roll them up, and arrange them seam side down in the prepared dish.

In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes. Add the chicken broth, green chiles, and remaining cream cheese, whisking until the sauce thickens.

Pour the green chile sauce evenly over the enchiladas. Sprinkle with the remaining cheese.

Bake for 20-25 minutes until bubbly. For a golden top, broil for the last few minutes.

Allow the enchiladas to rest before garnishing with cilantro and any optional toppings.

These cream cheese enchiladas are more than just a dish; they’re a testament to the joy of eating. As we found ourselves rushing for seconds, fearing it might all disappear, it was clear this was a recipe worth repeating. Give it a try, and prepare to be transported by its delightful flavors and comforting embrace.

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