Ingredients:
1 (8 oz) package cream cheese, softened
3 cups shredded cooked chicken
2 cups shredded Mexican cheese
3 tablespoons unsalted butter
2 cups chicken broth
1 (4 oz) can diced green chiles
8 (6-inch) corn tortillas
3 tablespoons all-purpose flour
1 tablespoon lime juice
Optional: 1/2 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro for garnish
Optional toppings: diced tomatoes, sliced olives, sliced jalapeños, chopped green onions
Instructions:
Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
In a bowl, combine half of the cream cheese, chicken, 1 cup of cheese, lime juice, and chili powder (if using). Season to taste with salt and pepper.
Fill tortillas with 2-3 tablespoons of the mixture, roll, and place seam side down in the dish.
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2-3 minutes. Season with salt and pepper. Gradually add chicken broth, green chiles, and the remaining cream cheese. Cook until the sauce has thickened.
Pour the green chile sauce over the enchiladas and top with the remaining cheese.
Bake for 20-25 minutes. Optionally, broil for a few minutes for a lightly browned top. Allow the dish to rest before serving.
Garnish with fresh cilantro and serve with optional toppings as desired.