°10 8″ flour tortillas.
°1 medium bag of cream cheese, let it ripen at room temperature.
°2 small 4 ounce cans green chili
°3 c cooked chicken, shredded before using.
°2 c mexican cheese, grated.
°2 c. For the chicken broth, I used the low-sodium version.
°4 tons of unsalted butter.
°3 tons of all-purpose flour.
°1 small lemon juice.
°1 ton of cumin.
°1/2 ton of chili powder.
°1/2 ton of kosher salt.
°1/2 ton of freshly ground pepper.
+To garnish: fresh coriander.
I lightly greased a 9.13-inch baking dish with nonstick spray, and preheated my oven to 350°F.
In a mixing bowl, whisk together half of the cream cheese and 1 cup shredded chicken. of cream cheese, lemon juice, cumin, chili powder and I season with salt and pepper.
Then she took tortilla & filled chicken mix with 3 tsp, seam-side down in baking dish. For the leftover tortillas and filling, I repeated the same step.
See also oven fried chicken
The fourth step:
Melt the butter over medium-high heat in a medium saucepan, then whisk in the flour and cook until brown, about 2 to 3 minutes.
Then I made sure to season with salt and pepper, then whisked steadily in the green pepper and chicken broth. Stir in the remaining half of the cream cheese afterwards and cook until thickened, about 7 minutes.
I removed it from the heat immediately and added the green pepper sauce over the enchiladas.
I covered it with the remaining cheese.
When done, I put the baking dish in the oven and bake for about 25 minutes, until the cheese and filling have melted and bubbles.
Roast for 5 minutes until it turns light brown.
I took it out of the oven and let it rest for 15 to 20 minutes.
For garnish, I used fresh cilantro.
Enjoy it !