CREAMY GREEN CHILE CHICKEN ENCHILADAS

If you haven't had these green chile chicken enchiladas, you are missing out! The quick and easy from-scratch cheesy, creamy white sauce takes them over the top! There are those days that call for enchiladas.

CREAMY GREEN CHILE CHICKEN ENCHILADAS

INGREDIENTS
FILLING:
  1.  3 cups cooked, chopped chicken (a rotisserie chicken works great here or this simple method for quick, cooked shredded chicken)
  2.  2 cans (4-ounces each) green chiles, lightly drained (see note)
  3.  1 package (8 ounces) cream cheese, light or regular, softened and cubed
  4.  1 can (15-ounces) white or black beans, rinsed and drained (you can really use any type of bean you prefer here or leave them out)
  5.  1/2 cup chopped fresh cilantro
  6.  1 tablespoon fresh lime juice

SAUCE:
  1.  2 tablespoons butter
  2.  1/2 cup chopped onion (about 1/2 medium onion)
  3.  2 tablespoons flour
  4.  1/3 cup low-sodium chicken broth
  5.  1/4 cup milk
  6.  1/4 teaspoon salt
  7.  1/4 teaspoon pepper
  8.  1 cup (8 ounces) green chile enchilada sauce (or salsa verde) - homemade version here
  9.  1/2 cup sour cream, light or regular

ASSEMBLY:
  1.  8 ounces (about 2 cups) Monterey jack cheese, shredded
  2.  8 medium (soft taco size) flour or corn tortillas
  3.  Handful of chopped fresh cilantro for garnish

INSTRUCTIONS
  • Preheat the oven to 375 degrees. Lightly grease a 9X13-inch baking pan and set aside.
  • In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken, beans, cilantro and lime juice. Mix to combine. Set aside.
  • For the sauce: in a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 2-3 minutes. Add the salt and pepper. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.