1 teaspoon cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground pepper to taste
Fresh coriander, garnish, optional.
Preparation
Preheat oven 350 degrees F and grease a 9 x 13 inch baking dish with a little nonstick spray.
In a mixing bowl, mix half cream cheese, chicken, cup of cheese, lemon juice, cumin and chili powder, and season with salt and pepper if desired.
Take 1 tortilla and fill it with 2-3 tablespoons of the chicken mixture, then place the seam side on the baking dish. Repeat with the rest of the tortilla and the filling.
In saucepan on medium heat, dissolve butter. Beat in flour & cooking for 2-3 minutes, or until golden brown.
Season with salt and pepper, then gradually beat in the chicken and green pepper broth. Add the remaining half of the cream cheese and cook for 5-7 minutes, or until firm.
Remove from heat and pour green chilli sauce over the enchiladas.
Putting rest cheese on top.
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