Cream Cheese Chicken Enchiladas

INGREDIENTS:

8-10 flour tortillas
1 package (8 ounces) butter cheese, room temperature, divided [1/2 and 1/2]
1-2 (4-ounce) cans green peppers
3 cups cooked chicken
2 cups Mexican cheese, grated, divided [1 cup; cup 1)
2 cups low-sodium chicken broth
3 tablespoons unsalted butter
3 tablespoons flour
1 teaspoon lemon juice
1 teaspoon cumin
1/2 teaspoon chili powder
salt and freshly ground pepper
Fine coriander, garnish, optional.

INSTRUCTIONS:

Preheat the oven to 350 degrees F and grease a 9 x 13-inch baking pan with cooking spray.
In a mixing bowl, combine half the cream cheese, chicken, cup cheese, lemon juice, cumin and ground pepper and season with salt and pepper if necessary.
Take 1 tortilla, fill it with 2-3 tablespoons of chicken mixture and place one side on the baking tray. Repeat with remaining tortilla and filling.
Melt the butter in a pan over medium heat. Whisk in the flour and cook for 2-3 minutes or until golden brown.
Add salt and pepper and carefully mix the chicken and vegetables. Add the remaining half of the cheese and cook for 5-7 minutes or until set.
Remove from heat and pour green sauce over enchiladas.
Put cheese on top.
Place the baking dish in the oven and bake for 23-26 minutes.
Optional: roast for 3-5 minutes or until brown.
Remove from the oven and let it rest for 10-12 minutes.
Garnish with fresh coriander if desired

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