Ingredients
8-10 flour tortillas
1 package (8 ounce) cream cheese, room temperature, divided [1/2 and 1/2]
1-2 (4 ounce) cans of green peppers
3 cups cooked grated chicken
2 cups Mexican cheese, grated, divided [1 cup; 1 cup)
2 cups low-sodium chicken broth
3 tablespoons of unsalted butter
3 tablespoons all-purpose flour
1 tablespoon lemon juice
1 teaspoon cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground pepper to taste
Fresh coriander, garnish, optional
Directions
Preheat oven 350 degrees F and grease a 9 x 13 inch baking dish with a little nonstick spray.
In a mixing bowl, mix half cream cheese, chicken, cup of cheese, lemon juice, cumin and chili powder, and season with salt and pepper if desired.
Take 1 tortilla and fill it with 2-3 tablespoons of the chicken mixture, then place the seam side on the baking dish. Repeat with the rest of the tortilla and the filling.
In a saucepan on medium heat, dissolve butter. Beat in flour & cooking for 2-3 minutes, or until golden brown.
Season with salt and pepper, then gradually beat in the chicken and green pepper broth. Add the remaining half of the cream cheese and cook for 5-7 minutes, or until firm.
Remove from heat and pour green chilli sauce over the enchiladas.
Putting rest cheese on top.
Placing baking dish in oven and baking for 23-26 minutes.
Optional: roast for 3-5 minutes, or until it’s light brown.
Take it out of the oven and let it rest for 10-12 minutes
Garnish with fresh coriander, optionally
