Cream Cheese Chicken Enchiladas


Cream Cheese Chicken Enchiladas


8-10 flour tortillas
1 bundle (8 ounce) cream cheese, room temperature, separated [1/2 and 1/2]

1-2 (4 ounce) cans of green peppers
3 glasses cooked ground chicken
2 glasses Mexican cheese, ground, separated [1 container; 1 cup)
2 glasses low-sodium chicken broth
3 tablespoons of unsalted butter
3 tablespoons all-purpose flour
1 tablespoon lemon juice
1 teaspoon cumin
1/2 teaspoon chili powder
Legitimate salt and naturally ground pepper to taste
New coriander, decorate, optional


How To Create Cream Cheese Chicken Enchiladas



Preheat broiler 350 degrees F and oil a 9 x 13 inch heating dish with a small nonstick spray.
In a blending bowl, blend half cream cheese, chicken, glass of cheese, lemon juice, cumin and chili powder, and season with salt and pepper on the off chance that desired.

Take 1 tortilla and fill it with 2-3 tablespoons of the chicken blend, at that point put the crease side on the preparing dish. Rehash with the rest of the tortilla and the filling.

In pot on medium warm, break up butter.Beat in flour & cooking for 2-3 minutes, or until brilliant brown.

Season with salt and pepper, at that point steadily beat within the chicken and green pepper broth. Include the remaining half of the cream cheese and cook for 5-7 minutes, or until firm.
Expel from warm and pour green chilli sauce over the enchiladas.
Putting rest cheese on beat.


Setting preparing dish in stove and preparing for 23-26 minutes.
Discretionary: cook for 3-5 minutes, or until it’s light brown.
Take it out of the stove and let it rest for 10-12 minutes
Embellish with new coriander, alternatively

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