3 tablespoons of unsalted butter
2 cups of chicken broth
1 (4 oz) can of diced green chiles
8 (6-inch) corn tortillas
3 tablespoons of all-purpose flour
1 tablespoon of lime juice
Optional: 1/2 teaspoon of chili powder
Salt and pepper, to taste
Fresh cilantro for garnish
Optional toppings: diced tomatoes, sliced olives, sliced jalapeños, chopped green onions
Preparation
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a bowl, combine half the cream cheese with the chicken, 1 cup of Mexican cheese, lime juice, and chili powder (if using). Season with salt and pepper.
Spoon about 2-3 tablespoons of the filling onto each tortilla, roll them up, and arrange them seam side down in the prepared dish.
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes. Add the chicken broth, green chiles, and remaining cream cheese, whisking until the sauce thickens.
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