Cream Cheese Enchiladas Recipe

Preheat your oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
Prepare the Filling:

In a bowl, combine half of the cream cheese, shredded chicken, 1 cup of shredded cheese, lime juice, and chili powder (if using). Season with salt and pepper to taste.
Fill each tortilla with 2-3 tablespoons of the mixture, then roll them up and place them seam side down in the casserole dish.
Make the Sauce:

In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes, until it’s lightly golden.
Season with salt and pepper, then add the chicken broth, diced green chiles, and the remaining cream cheese. Cook, stirring frequently, until the sauce thickens.
Assemble the Enchiladas:

Pour the green chile sauce over the rolled tortillas and top with the remaining shredded cheese.
Bake:

Bake the enchiladas for 20-25 minutes, until the cheese is melted and bubbly. For a lightly browned top, broil for an additional 2-3 minutes.
Rest and Serve:

Allow the enchiladas to rest for 5 minutes before serving.
Garnish with fresh cilantro and add optional toppings like diced tomatoes, sliced olives, jalapeños, or green onions.
Serving and Storage Tips