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
How To Make Cream Cheese Chicken Enchiladas:
See next page
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