Elevate your dinner game with these mouthwatering Cream Cheese Chicken Enchiladas that are bound to be a family favorite!

8-10 flour tortillas

1 package (8 ounces) 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

Preheat the oven to 350 degrees F and grease a 9 x 13 inch baking dish with a little nonstick spray.

In a mixing bowl, combine half of the cream cheese, chicken, 1 cup of cheese, lemon juice, cumin, and chili powder. Season with salt and pepper to taste.

Take a tortilla, fill it with 2-3 tablespoons of the chicken mixture, then place it seam side down in the baking dish. Repeat with the remaining tortillas and filling.

In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 2-3 minutes until golden brown.

Season with salt and pepper, then gradually whisk in the chicken and green pepper broth. Add the remaining half of the cream cheese and cook for 5-7 minutes, or until it's firm.

Remove from heat and pour the green chili sauce over the enchiladas. Sprinkle the remaining cheese on top.

Place the baking dish in the oven and bake for 23-26 minutes.

Optional: Broil for 3-5 minutes until lightly browned.

Take it out of the oven and let it rest for 10-12 minutes.

Garnish with fresh coriander if desired.

Get ready for a flavor explosion that will have everyone asking for seconds! #