Creamy White Chicken Enchiladas

12oz. (1 1/2 pkgs) cream cheese, softened
2 Tablespoons water
3 teaspoons onion powder
3 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon pepper
3 cups cooked chicken, diced or shredded
2 cups shredded Monterey Jack cheese
8 flour tortillas
3 Tablespoons butter
3 Tablespoons flour
1 – 15oz. can chicken broth (or 2 cups)
1 cup sour cream
1 – 4oz. can diced green chilies

PREHEAT OVEN: to 350 degrees

DIRECTIONS:
In a medium bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken and 1 cup of cheese. Roll up in tortillas and place in pan seam side down.

In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies.

Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.

Honey-Lime Chicken Enchiladas

6 Tbsp honey
5 Tbsp lime juice (1 large lime)
1 Tbsp chili powder
1/2 tsp garlic powder
8-10 flour tortillas
1 pound chicken, cooked and shredded (about 3 small chicken breasts)
1 pound Monterey jack cheese, shredded
1 – 16oz. can Hatch green enchilada sauce
1 cup heavy cream

PREHEAT OVEN: to 350 degrees

DIRECTIONS:
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 30 minutes (or use a Ziploc bag and let it sit in refrigerator all day).

Pour about 1/2 cup enchilada sauce on the bottom of a 9×13-inch baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese.

Bake for 30 minutes until brown and crispy on top.

Honey-Lime Enchiladas

6 Tablespoons honey
5 Tablespoons lime juice (1 large lime)
1 Tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shreeded (about 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded; save 1 cup for sprinkling on top
16 ounce can Hatch brand green enchilada sauce
1 cup heavy cream

  1. Mix the first 4 ingredients and toss with shredded chicken. In a ziploc bag, let it marinade for at least 30 minutes (or all day in the fridge).
  2. In 9 x 13 baking pan, Pour 1/2 cup enchilada sauce on the bottom.
  3. Fill flour tortillas with chicken and shreeded cheese, and roll tightly. Place each in the pan.
  4. Mix the remaining enchilada sauce with the cream and leftover marinade.
  5. Pour sauce on top of the enchiladas and top with cheese.
  6. Bake at 350 degrees for 30 minutes until brown and crispy on top.