Pour the green chile sauce evenly over the enchiladas. Sprinkle with the remaining cheese.
Bake for 20-25 minutes until bubbly. For a golden top, broil for the last few minutes.
Allow the enchiladas to rest before garnishing with cilantro and any optional toppings.
These cream cheese enchiladas are more than just a dish; they’re a testament to the joy of eating. As we found ourselves rushing for seconds, fearing it might all disappear, it was clear this was a recipe worth repeating. Give it a try, and prepare to be transported by its delightful flavors and comforting embrace.
