Preheat the oven to 350°F (175°C).
In a large bowl, mix together the cream cheese, chicken, and Mexican cheese.
Melt butter in a saucepan over medium heat. Stir in flour until smooth, and gradually whisk in chicken broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add lime juice, chili powder, salt, and pepper to the sauce.
Dip each tortilla in the sauce and fill with the chicken mixture. Roll up and place seam side down in a greased baking dish.
Pour the remaining sauce over enchiladas and top with any remaining chicken mixture and cheese.
Bake for 25-30 minutes or until bubbly and golden.
Garnish with fresh cilantro and optional toppings before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 350 kcal | Servings: 8 servings
ADVERTISEMENT
