Cream Cheese Chicken Enchiladas (Print Version)

Enchiladas filled with poached shredded chicken and cheese, topped with creamy sauce made from cream cheese, chicken broth, and Hatch green chilies, baked until bubbly.

# Ingredients:

→ For the Chicken

01 - 2 lbs boneless, skinless chicken thighs or breasts
02 - 1 white onion, quartered
03 - 4 to 5 whole garlic cloves
04 - 1 whole jalapeño (optional)
05 - 2 tablespoons chicken flavored bouillon

→ For the Cream Cheese Sauce

06 - 2 (8 oz) blocks cream cheese, softened
07 - 2 cups chicken broth, heated (use broth from cooking the chicken)
08 - 1 tablespoon butter
09 - 1 tablespoon olive oil
10 - 1 white onion, diced
11 - 3 to 4 cloves garlic, minced
12 - 1 jalapeño, diced (optional)
13 - 4 oz can diced Hatch green chilies
14 - Salt and pepper to taste

→ For Assembly

15 - 2 cups grated sharp cheddar cheese, divided
16 - 2 cups grated pepper jack cheese, divided
17 - 12 to 15 corn or flour tortillas
18 - 1 tablespoon chicken bouillon (for chicken mixture)
19 - Black pepper to taste

# Instructions:

01 - Preheat your oven to 400 degrees.
02 - In a large pot, bring about 8 cups of water to a boil. Add the chicken, quartered onion, whole garlic cloves, whole jalapeño if using, and 2 tablespoons chicken bouillon. Cook for 20 to 25 minutes or until the chicken is cooked through and tender. Reserve 2 cups of the cooking broth for the sauce.
03 - While the chicken is cooking, add the softened cream cheese and 2 cups of hot chicken broth to a blender. Blend until smooth and creamy. Set aside.
04 - In a skillet over medium heat, melt the butter and olive oil together. Add the diced onion and diced jalapeño if using. Season with salt and pepper and cook for about 5 minutes until softened. Add the minced garlic and cook for about 1 more minute until fragrant.
05 - Stir in the can of diced Hatch chilies and the blended cream cheese mixture. Mix together just until heated through and set aside.
06 - Remove the chicken from the pot and shred it with two forks. Let it cool slightly. Add to a large bowl and season with 1 tablespoon chicken bouillon and black pepper. Add 1 cup each of the cheddar and pepper jack cheese. Mix together well.
07 - If using corn tortillas, wrap them in damp paper towels and microwave for about 1 minute, or fry them in oil for about 10 seconds per side. This prevents them from cracking when you roll them. If using flour tortillas, skip this step - they're ready to use.
08 - Spread about 1 1/2 cups of the cream cheese sauce in the bottom of an 11x13 inch baking dish. Dip a tortilla in the sauce, add a spoonful of the chicken mixture, and roll it up. Place seam-side down in the dish. Repeat until you've used all the chicken mixture.
09 - Pour the remaining cream cheese sauce over the enchiladas and spread evenly. Top with the remaining cheddar and pepper jack cheese. Bake for about 20 minutes, until the cheese is golden brown and bubbly.
10 - Let the enchiladas cool for about 10 minutes before serving. This helps them set and makes serving easier. These creamy enchiladas are absolutely delicious!

# Notes:

01 - Using the chicken cooking broth in the cream cheese sauce adds tons of flavor.
02 - Softening the cream cheese before blending ensures a smooth, lump-free sauce.
03 - Corn tortillas need to be warmed or fried to prevent cracking - don't skip this step!
04 - Hatch green chilies add authentic New Mexican flavor, but any canned green chilies work.
05 - Chicken thighs stay juicier than breasts, but either works in this recipe.
06 - Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.

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