Baked enchiladas that are loosely Mexican, heavy on the cream cheese, with just a hint of spice!
Course: Dinner, Main Course
Cuisine: American, Mexican
Author: Mandy Jackson
1(10 ounce) can green chili enchilada sauce
1medium yellow onion,diced
1jalapeño,seeded and diced
2tablespoonsall purpose flour
1cup chicken broth
1(8 ounce) brickcream cheese
2cupsdiced cooked chicken
1cupshredded Monterrey Jack cheese
For topping: sour cream, green onion, cilantro, tomato, salsa verde, jalapeño, lime
Preheat the oven to 350 degrees. Pour 1/4 cup of the enchilada sauce in the bottom of a 9x13-inch baking dish.Melt the butter in a large skillet over medium heat. Add the onion, jalapeño, and garlic and cook until softened - stirring frequently - about 4 minutes. Add the cumin, salt, and pepper and cook 30 seconds more. Reduce heat to low and sprinkle with flour. Stir until no dry bits remain. Pour in the chicken broth a little at a time, stirring constantly. Add the cream cheese and break up with a wooden spoon until melted. Stir in the chicken.Divide filling evenly between the tortillas, rolling each tightly and placing seam-down in the prepared baking dish. Cover with the remaining enchilada sauce and sprinkle with shredded cheese. Cover tightly with foil and bake for 20 minutes. Uncover and bake 10 minutes more. Serve hot.
You can assemble these ahead of time - up to the point of topping with sauce - and refrigerate. When you're ready to bake, top with sauce and cheese, cover with foil, and bake 45 minutes. Remove the foil and bake an additional 10, until enchiladas are heated through and cheese is bubbly.