Cream Cheese Chicken Enchiladas

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Cream Cheese Chicken Enchiladas

Sauce
4 tbsp butter
2 tbsp flour
1 1/2 cups chicken broth
1 large can red enchilada sauce
6 oz. softened cream cheese

Filling
4 cups chopped chicken (recommend thighs)
3/4 cup sour cream
2 oz. softened cream cheese
4 cups shredded cheese
1 tbsp chili powder
1 tbsp cumin
3 packs sazon seasoning
2 tbsp cilantro

For the sauce...
1. Melt the butter and stir in the flour. Cook, stirring consistently, until the flour is no longer raw.
2. Add chicken broth, stir and bring to a boil.
3. Add enchilada sauce and stir in cream cheese.
4. Whisk all together until smooth.
5. Set aside while we prepare the filling

For the filling...
Preheat oven to 350 degrees.
1. Combine chicken, sour cream, cream cheese, shredded cheese, chili powder, cumin, sazon seasoning and cilantro. Stir all together.
2. Spread approx 1/2 cup of sauce on the bottom of your baking dish.

Assemble and bake...
1. Fill each flour tortilla with approx 1/4 - 1/3 cup filling.
2. Roll tortilla with filling and place in baking dish on top of sauce.
3. When all tortillas have been filled and the baking dish full, pour remaining sauce over the enchiladas.
4. Top with remaining shredded cheese.
5. Bake for approx 25 - 30 minutes until cheese is melted and enchiladas are fully heated.
6. Remove from oven, let rest for approx 7 - 10 minutes before serving.

Enjoy!!