Cream Cheese Chicken Enchiladas

10 to eight flour tortillas
Cream cheese, 8 oz., room temperature, split in half
One or two 4-oz cans of green peppers
3 cups of chicken, shredded and cooked
Half a cup of shredded Mexican cheese and one cup of regular cheese, split
2 cups of chicken broth with little salt
3, tablespoons of butter that is not salted
mixed-purpose flour, 3 tablespoons
1/3 cup of lemon juice
a teaspoon of cumin
chile powder, 1/2 teaspoon
Add salt and pepper, kosher style, to taste.
Garnish with fresh coriander, if desired
Churros with Cream Cheese and Chicken Filling Recipe
Start by preheating your oven to 350 degrees Fahrenheit. Lightly coat a 9 by 13 inch baking dish with nonstick cooking spray.
Combine the chicken, half of the cream cheese, one cup of cheese, citrus juice, cumin, chili powder, and, if preferred, salt and pepper in a mixing bowl.
Place one tortilla seam side down on the baking sheet after stuffing it with two or three teaspoons of the chicken mixture. Proceed with the remaining tortilla and filling in the same way.
Melt the butter in a saucepan over medium heat. Stir in flour and cook for another two or three minutes, or until mixture becomes golden.
Before slowly incorporating the chicken and green pepper broth, season with salt and pepper. Cook, stirring occasionally, for another five to seven minutes, or until the cream cheese has set.
After the enchiladas have cooled, top them with the green chili sauce.
Sprinkle the remaining cheese over top.
After that, bake the dish for 23–26 minutes.
As an optional extra, you may roast it for three to five minutes, or until it becomes a light brown.
After 10 or 12 minutes, remove from oven and let aside to rest.
If desired, top with chopped fresh coriander.