If you want to make a good meal better, add cream cheese. It makes baked spaghetti creamy and fabulous, turns regular crock-pot beef into something my family will actually eat, and it transformed chicken enchiladas from something my kids wouldn’t touch into a meal they want on a regular basis. I think this would be the perfect meal for Cinco de Mayo! Followed by Margarita Cake for dessert:-)
Unfortunately, my pics are terrible. We have the worst artificial lighting in our house and it was one of those super gray, dreary days when I made these. But, y’all know I’m no fancy pants food blogger. Just keepin’ it real. Hey, at least I didn’t use paper plates.
It’s been pretty well established here how picky my kids are. None of the three will eat enchiladas because of the red sauce. When a friend mentioned she was making chicken enchiladas with a white sauce, I thought ‘hmmm…that just might work’. The girls love Alfredo sauce, so I thought they might give this a try. They also love the white cheese dip you can get a Mexican restaurants. Once they tried these, they loved it and requested I make it on a regular basis. Super picky Mr. Three had a tortilla filled with cheese only, but he liked the sauce too.
Oh yeah, and no “cream of” anything. Just good ol’ fattening ingredients like cream cheese, butter and flour tortillas. I used low-carb tortillas, making these pretty low carb overall, which is good for the diabetic hubby.
Cream Cheese Chicken Enchiladas
6-10 flour tortillas (depending on size you choose) I use low-carb
2 cups chicken, cooked and shredded (crock-pot is great for this)
1 (8 ounce) package of cream cheese; divided (reduced fat is ok)
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 (4 ounce) can diced green chillies
- Preheat oven to 350 degrees F. Lightly spray a 9 x 13 baking dish with cooking spray.
- In a mixing bowl, stir together your chicken, 3 ounces of the cream cheese (my package was marked, but if yours is not, just a little less than half the brick is fine), and one cup of cheese. Season with salt and pepper. *I recommend going light on the salt because broth is full of sodium and you may have salt in the butter as well.
- Divide chicken mixture evenly among tortillas and roll them up. Place seam side down in prepared baking dish.
- In a sauce pan, over medium heat, melt butter. Add flour and cook one minute while stirring. Whisk in broth until smooth, and heat until mixture is thick and bubbly.
- Add remaining cream cheese and stir until melted.
- Stir in green chilies. Remove from heat and pour over chicken enchiladas.
- Top with remaining cheese and bake for approx. 20-25 minutes or until cheese is melted and mixture is bubbling around the sides. (If desired, place under broiler for a few minutes to brown the cheese…I skipped this part as we were hungry!)
- Let cool for a few minutes for sauce to thicken.
Cream cheese is the key isn't it! My husband hates red sauce, I'll have to try these they look delicious and like they'll make everyone happy!
I've made these before. Just the best ever!!!
We would love your Cream Cheese Chicken Enchiladas, they look awesome. Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
I just made this for a freezer meal, and while I’ve only tasted the filling, I’m sure it’s going to be amazing! My only problem with the recipe is it didn’t make nearly enough chicken filling–I ended up doubling the chicken/cream cheese/Mexican cheese mixture to make 8 enchiladas.
You’re so smart to plan ahead with freezer meals. I so need to do that! The filling amount is very dependent on the size tortillas you choose & how full you fill them.