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

How To Make Cream Cheese

Chicken Enchiladas

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 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