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!

INGREDIENTS
FILLING:
  •  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)
  •  1 package (8 ounces) cream cheese, light or regular, softened and cubed
  •  1 tablespoon fresh lime juice
  •  1/2 cup chopped fresh cilantro
  •  2 cans (4-ounces each) green chiles, lightly drained (see note)
  •  3 cups cooked, chopped chicken (a rotisserie chicken works great here or this simple method for quick, cooked shredded chicken)

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

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


CREAMY GREEN CHILE CHICKEN ENCHILADAS

INSTRUCTIONS
  1. Preheat the oven to 375 degrees. Lightly grease a 9X13-inch baking pan and set aside.
  2. 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.
  3. 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.

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