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.
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