Sour Cream Chicken Enchilada Casserole


°8-10 flour tortillas
°1 sachet. Cream cheese, room temperature, divided [1/2 and 1/2].
°1-2 cans green pepper
°3 cups shredded cooked chicken
°2 cups Mexican cheese mixture, grated and divided [1 cup; 1 cup].
°2 c low-sodium chicken broth
°3 tablespoons unsalted butter
°3 tsp flour
°1 tsp lemon juice
°1 tsp cumin
°1/2 tsp hot pepper powder
°Salt also freshly ground pepper, to taste
°Fresh coriander, garnish, optional

* Preparation:

Preheat oven to 350°F and grease a 9" x 13" baking dish with nonstick spray.
In a bowl, mix 1/2 cream cheese, chicken, 1 cup cheese, lemon juice, cumin and chili powder, and season with salt and pepper to taste.
Take 1 tortilla and fill it with 2-3 tablespoons of the chicken mixture, seam-side down in a baking dish. Repeat with rest tortillas & filling.
In a medium saucepan over medium heat, melt butter. Whisk in the flour and cook for 2 to 3 minutes or until golden brown.
Season with salt and pepper and gradually whisk in chicken broth and green pepper. Stir in the remaining half of the cream cheese and cook for 5-7 minutes or until firm.
Remove from heat and pour green pepper sauce over enchiladas.
Garnish with the remaining cheese.
Place the baking tray in the oven and bake for 22-25 minutes, or until the cheese and filling are melted and boiling.
Optional: Roast for 3-5 minutes, or until the enchiladas are light brown.
Take it out of the oven and leave it for 10-12 minutes.
Garnish with fresh cilantro, optional

Enjoy !