*Ingredients
°8-10 flour tortillas
°1 package (8 ounces) cream cheese, room temperature, divided [1/2 and 1/2]
°1-2 cans (4 ounces) green peppers
°3 cups cooked shredded chicken
°2 cups Mexican cheese, shredded, divided [1 cup; 1 cup)
°2 cups low sodium chicken broth
°3 tablespoons unsalted butter
°3 tablespoons all-purpose flour
°1 tablespoon lemon juice
°1 teaspoon of cumin
°1/2 teaspoon chilli powder
°salt / freshly pepper to taste
*directions
Preheat oven to 350 degrees F and grease a 9 x 13 inch baking dish with a little nonstick spray.
In a mixing bowl, combine half the cream cheese, chicken, one 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 seam side down on the baking dish. Repeat with remaining tortilla and filling.
In a saucepan over medium heat, dissolve the butter. Stir in the flour and cook for 2-3 minutes, or until golden.
Season with salt and pepper, then gradually stir in the chicken and green pepper broth. Adding rest half of cream cheese also cook for 5-7 min,
Remove from the heat and pour the green chili sauce over the enchiladas.
Put the rest of the cheese on top.
Place the baking dish in the oven and cook for 23 to 26 minutes.
Optional: roast for 3-5 minutes or until lightly browned.
Take it out of the oven and let it rest for 10-12 minutes.
Garnish with fresh cilantro, if desired.
Enjoy !
