°8-10 flour tortillas
°1 pack (8 oz ) cheese
°1-2 cans (4 oz ) green peppers
°3 c cook chicken
°2 C Mexican cheese, divided [1 cup; 1 cup)
°2 c low sodium chicken broth
°3 tsp unsalted butter
°3 tsp all-purpose flour
°1 t lemon juice
°1 t of cumin
°1/2 t chilli powder
°salt ground pepper to taste
°Fresh cilantro, garnish, optional
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 rest tortilla & 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 cooking for 5-7 min, or until firm.
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.
Taking it out of oven and let it rest for 10-12 min.
Garnish with fresh cilantro, if desired.