Ingredients:
8-10 flour tortillas
One container (8 ounces) of split (half and half) cream cheese
1-2 cans (4 ounces each) green peppers
3 cups cooked grated chicken
2 cups grated Mexican cheese, 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 cumin
1/2 teaspoon chili powder
freshly ground pepper and kosher salt, to taste
Fresh cilantro, for garnish (optional)
Instructions:
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9×13 inch baking dish with nonstick spray.
In a mixing bowl, combine half of the cream cheese, cooked grated chicken, 1 cup of grated cheese, lemon juice, cumin, chili powder, and season with salt and pepper if desired.
Take one tortilla and place 2-3 tablespoons of the chicken mixture onto it, then roll it up and place it seam-side down in the prepared baking dish. Continue this process with the remaining tortillas and filling.
In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 2-3 minutes, or until it turns golden brown.
Season the mixture with salt and pepper, then gradually whisk in the chicken broth and the green pepper. Add the remaining half of the cream cheese and cook for 5-7 minutes, or until it thickens.
Remove the sauce from the heat and pour it over the enchiladas in the baking dish.
Finally, top with the remaining one cup of shredded cheese.
Bake the baking dish for 23–26 minutes after placing it in the oven.
Optional: Broil for 3-5 minutes, or until the cheese is lightly browned.
Remove from the oven and let it rest for 10-12 minutes.
Garnish with fresh cilantro, if desired.
Enjoy