Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas {aka The Bomb!} This is SO good, easy, and no "cream of" anything!

Cream Cheese Chicken Enchiladas

Ingredients
  1. 6-10 flour tortillas (depending on size you choose) I use low-carb
  2. 2 cups chicken, cooked and shredded (crock-pot is great for this)
  3. 1 (8 ounce) package of cream cheese; divided (reduced fat is ok)
  4. 2 cups Mexican Blend or preferred cheese, shredded; divided
  5. salt and pepper, to taste
  6. 3 tablespoons butter
  7. 3 tablespoons flour
  8. 2 cups chicken broth
  9. 1 (4 ounce) can diced green chillies
Method

  • 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.