°10 flour tortillas, 15 cm in diameter.
°3 cups cook chicken, shredded
°2 cups cheddar cheese, grated
°2 cups cream cheese, grated
°6 tablespoons of butter
°6 tablespoons wheat flour
°2 cups whole milk, liquid
°1 cup cream cheese
°1 cup chicken broth
°¼ cup green chili


Preheat oven 350 F.   Greased container with  oil or butter.
In a mixing bowl, mix the shredded chicken with a cup and a half of cheddar cheese and a cup and a half of cottage cheese. You should reserve some of both types of cheese for the enchilada filling.
Placing flour tortilla on shallow plate. On one side of tortilla, placing 3 tablespoons of chicken fill. Roll up tortilla & placing enchilada in heatproof container. Repeat this procedure until you run out of refill.
The number tortillas is approximate & depends on how much fill you add to every tortilla. Reserve the container filled with enchiladas while you prepare the sauce.
In a medium saucepan, over medium heat, place the butter and wait a few minutes until it melts completely.
When butter is melt, gradually adding wheat flour. And blending until you get thick paste.
Without stop stirring, adding milk & broth. Continue cooking until the sauce thickens and as you pass the whisk over the bottom, you can see the metal surface of the pan.
Add cream cheese and green pepper. Mix until everything is well incorporated and switch off. The sauce is ready.
Pour all of the white sauce over the enchiladas. Sprinkling with rest of cheese and baking for 20 min.
After the first 15 minutes, place the oven on the grill function and cook for another 5 minutes before turning it off.
Remove from the oven and let rest for 15 minutes.
You can serving with chop cilantro on top, avocado 

Enjoy !