• Contents:
    1 (8 oz) package cream cheese, softened
    3 cups shredded cooked chicken
    2 cups grated Mexican cheese
    3 tablespoons unsalted butter
    2 cups chicken broth
    1 (4 oz) canned chopped green peppers
    8 (6-inch) keto tortillas
    3 tablespoons almond flour
    1 tablespoon lemon juice
    Optional: 1/2 teaspoon chili powder
    Pepper and salt to taste
    Fresh coriander for garnish
    Optional ingredients: diced tomatoes, sliced olives, sliced jalapeno, diced green onionInstructions:
    Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
    In a bowl, combine half the cream cheese, chicken, 1 cup cheese, lemon juice, and chili powder (if using). Season to taste.
    Fill the tortillas with 2-3 tablespoons of the mixture, roll them up and place them seam side down on the plate.
    Melt the butter in a pot, add the flour and whisk for 2-3 minutes. Season, add chicken broth, green peppers and remaining cream cheese. Cook until it thickens.
    Pour the green chile sauce over the enchiladas and top with the remaining cheese.
    Bake for 20-25 minutes. Optionally, toast for a lightly browned top. Let it rest before serving. Garnish with coriander and serve.