INGREDIENTS

• 8-10 flour tortillas
• 1 (8 oz.) package cream cheese, room temperature, divided [1/2 and 1/2]
• 1-2 (4 oz.) cans green chiles
• 3 cups cooked chicken, shredded
• 2 cups Mexican blend cheese, grated, divided [1 cup; 1 cup]
• 2 cups low-sodium chicken broth
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 tablespoon lime juice
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Kosher salt and freshly ground pepper, to taste
• Fresh cilantro, garnish, optional

PREPARATION

1. Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.
2. In a mixing bowl, stir together 1/2 cream cheese, chicken, 1 cup cheese, lime juice, cumin and chili powder, and season with salt and pepper, if desired.
3. Take 1 tortilla and fill with 2-3 tablespoons chicken mixture, then place seam side down in baking dish. Repeat with remaining tortillas and filling.
4. In a medium saucepan over medium-high heat, melt butter. Whisk in flour and cook for 2-3 minutes, or until golden brown.
5. Season with salt and pepper, then gradually whisk in chicken broth and green chiles. Stir in remaining 1/2 cream cheese and cook for 5-7 minutes, or until thickened.
6. Remove from heat and pour green chile sauce over enchiladas.
7. Top with remaining cheese.
8. Place baking dish in oven and bake for 22-25 minutes, or until cheese and filling are melted and bubbly.
9. Optional: broil for 3-5 minutes, or until lightly browned.
10. Remove from oven and let it rest and set for 10-12 minutes
11. Garnish with fresh cilantro, optional