Chicken Cream Cheese Enchiladas

Stolen from our friends The Foleys, this is a quick, cheap Mexican meal the kids can't get enough of. The hardest part is shredding the chicken. Like Mark says, "keep a can of enchilada sauce on hand."

Tortilla Filling

2 chicken breasts (roughly 1 lb.), poached and shredded

1 pkg. cream cheese, softened
1 can enchilada sauce (in a pinich, a jar of salsa works)

1 can green chilis

2 cloves garlic, minced
3 Tbsp chopped cilantro
1 Tbsp fresh lime juice (juice from half a lime)

2 tsp ground cumin

4 tsp chili powder
1 tsp onion powder

2 cups grated Jack cheese

8-10 flour or corn tortillas, medium sized (I use flour)

Cheese Sauce

2 Tbsp butter

2 Tbsp flour

2 cups whole milk or half & half

1 cup grated cheddar cheese

1 tsp ground cumin

1 tsp chili pepper

1/2 tsp salt

1/4 tsp pepper (or to taste, I tend to use more like 1 whole tsp of pepper)

Another Tbsp COLD butter

Tortilla Directions
Mix everything but the tortillas thoroughly
Coat botton of the baking dish with oil
Roll chicken/cheese mix into tortillas

Place in dish seam side down (it's okay if they touch)

Sauce Directions

In a medium pot, melt butter completely over low/med heat

Whisk in flour a little at a time, making sure it's fully incorporated

When it forms a fairly thick, bubbly "roux" whisk in milk 1/2 cup at a time

Make sure milk is fully incorporated, then add cheese and spices

Once cheese is melted and everything is mixed

Melt last Tbsp of COLD butter into sauce - this should help to make it smooth

Pour sauce over enchiladas, bake uncovered @ 375, 25-30 minutes.