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<\/p>\n\n\n\n
Directions
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 a 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.<\/p>\n\n\n\n
Optional: roast for 3-5 minutes, or until it\u2019s light brown.
Take it out of the oven and let it rest for 10-12 minutes
Garnish with fresh coriander, optionally<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients8-10 flour tortillas1 package (8 ounce) cream cheese, room temperature, divided [1\/2 and 1\/2]1-2 (4 ounce) cans of green peppers3 cups cooked grated chicken2 cups Mexican cheese, grated, divided [1 cup; 1 cup)2 cups low-sodium chicken broth3 tablespoons of unsalted butter3 tablespoons all-purpose flour1 tablespoon lemon juice1 teaspoon cumin1\/2 teaspoon chili powderKosher salt and freshly … Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":1832,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1831","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-2"],"_links":{"self":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/1831","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/comments?post=1831"}],"version-history":[{"count":0,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/1831\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/media\/1832"}],"wp:attachment":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/media?parent=1831"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/categories?post=1831"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/tags?post=1831"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}