8-10 flour tortillas
1 pkg. cream cheese, room temperature, divided [1/2 and 1/2].
1-2 cans of green peppers
3 cups cooked chicken, shredded
2 cups Mexican cheese mixture, grated, divided [1 cup; 1 cup].
2 cups low sodium chicken broth
3 tablespoons of unsalted butter
3 tablespoons all-purpose flour
1 tablespoon of lime juice
1 teaspoon cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground pepper to taste
Fresh cilantro, garnish, optional
Preheat the oven to 350º F and lightly grease a 9×13 inch baking dish with nonstick spray.
In a bowl, mix 1/2 cream cheese, chicken, 1 cup cheese, lime juice, cumin and chili powder, and season with salt and pepper, if desired.
Take 1 tortilla and fill with 2-3 tablespoons of chicken mixture, then place seam side down in baking dish. Repeat with remaining tortillas and filling.
In a medium saucepan over medium-high heat, melt butter. Whisk in flour and cook for 2 to 3 minutes or until golden brown.
Season with salt and pepper and gradually whisk in chicken broth and green chilies. Stir in the remaining half of the cream cheese and cook for 5-7 minutes or until thickened.
Remove from heat and pour green pepper sauce over enchiladas.
Garnish with remaining cheese.
Place the baking dish in the oven and bake for 22-25 minutes, or until the cheese and filling are melted and bubbling.
Optional: broil for 3-5 minutes, or until the enchiladas are lightly browned.
Remove from oven and let stand and set for 10-12 minutes.
Garnish with fresh cilantro, optional