Recipe Dinner
Mar. 4th, 2026 12:30 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pattrose🌮 Cream Cheese "White" Chicken Enchiladas 🧀
If you’ve never had White Enchiladas, you are missing out! 😱 Instead of red tomato sauce, these are smothered in a rich, buttery Cream Cheese & Green Chile sauce.
They are so creamy they practically melt in your mouth. Guaranteed to be a new family favorite!
🛒 Ingredients:
8–10 Flour Tortillas (soft taco size)
3 cups Cooked Chicken, shredded (Rotisserie works great!)
1 block (8 oz) Cream Cheese, softened (Divide this: cut in half!)
2 cups Mexican Blend Cheese, shredded (Divided)
1 can (4 oz) Diced Green Chiles (mild)
2 cups Chicken Broth
3 tbsp Butter
3 tbsp Flour
Seasoning: 1 tbsp Lemon Juice, 1 tsp Cumin, ½ tsp Chili Powder, Salt & Pepper.
Garnish: Fresh Cilantro
👩🍳 Instructions:
The Filling: In a bowl, mix the shredded chicken, half of the cream cheese, 1 cup of shredded cheese, lemon juice, cumin, and chili powder. Stir until combined.
Roll: Spoon the mixture into the tortillas, roll them up tightly, and place them seam-side down in a greased 9x13 baking dish.
The "White Sauce":
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute.
Slowly whisk in the chicken broth and the can of green chiles (juice and all). Simmer until it thickens slightly.
Add the remaining half of the cream cheese and whisk until it melts into a smooth, creamy sauce.
Smother & Bake: Pour that delicious white sauce all over the enchiladas. Top with the remaining 1 cup of shredded cheese.
Bake: Bake at 350°F for 23–25 minutes until the cheese is bubbly and golden.
Serve: Let them rest for 10 minutes (so the sauce sets) and top with fresh cilantro!
If you’ve never had White Enchiladas, you are missing out! 😱 Instead of red tomato sauce, these are smothered in a rich, buttery Cream Cheese & Green Chile sauce.
They are so creamy they practically melt in your mouth. Guaranteed to be a new family favorite!
🛒 Ingredients:
8–10 Flour Tortillas (soft taco size)
3 cups Cooked Chicken, shredded (Rotisserie works great!)
1 block (8 oz) Cream Cheese, softened (Divide this: cut in half!)
2 cups Mexican Blend Cheese, shredded (Divided)
1 can (4 oz) Diced Green Chiles (mild)
2 cups Chicken Broth
3 tbsp Butter
3 tbsp Flour
Seasoning: 1 tbsp Lemon Juice, 1 tsp Cumin, ½ tsp Chili Powder, Salt & Pepper.
Garnish: Fresh Cilantro
👩🍳 Instructions:
The Filling: In a bowl, mix the shredded chicken, half of the cream cheese, 1 cup of shredded cheese, lemon juice, cumin, and chili powder. Stir until combined.
Roll: Spoon the mixture into the tortillas, roll them up tightly, and place them seam-side down in a greased 9x13 baking dish.
The "White Sauce":
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute.
Slowly whisk in the chicken broth and the can of green chiles (juice and all). Simmer until it thickens slightly.
Add the remaining half of the cream cheese and whisk until it melts into a smooth, creamy sauce.
Smother & Bake: Pour that delicious white sauce all over the enchiladas. Top with the remaining 1 cup of shredded cheese.
Bake: Bake at 350°F for 23–25 minutes until the cheese is bubbly and golden.
Serve: Let them rest for 10 minutes (so the sauce sets) and top with fresh cilantro!
