Creamy Green Chile Chicken Enchiladas
Ingredients
Filling
-
3
cups
cooked, chopped chicken
-
2
cans (4-ounces each)
green chiles, lightly drained
-
8
ounces
cream cheese, softened and cubed
-
1
can (15-ounces)
white or black beans, rinsed and drained
-
½
cup
chopped fresh cilantro
-
1
tablespoon
fresh lime juice
Sauce
-
2
tablespoons
butter
-
½
cup
chopped onion
-
2
tablespoons
flour
-
⅓
cup
low-sodium chicken broth
-
¼
cup
milk
-
¼
teaspoon
salt
-
¼
teaspoon
pepper
-
1
cup
green chile enchilada sauce or salsa verde
-
½
cup
sour cream
Assembly
-
8
ounces
Monterey Jack cheese, shredded
-
10
pieces
soft taco size flour or corn tortillas
-
1
handful
chopped fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F and grease a 9x13-inch baking pan.
- In a bowl, mix softened cream cheese and green chiles, then add chicken, beans, cilantro, and lime juice.
- In a skillet, melt butter and cook onions until translucent, then add flour and cook for a minute.
- Slowly whisk in chicken broth and milk, cooking until thickened, then stir in salt, pepper, enchilada sauce, and sour cream.
- Spread ¼ cup of sauce in the baking dish, fill each tortilla with ½ cup of filling and some cheese, then roll and place in the dish.
- Pour remaining sauce over enchiladas, top with remaining cheese, and bake for 20-30 minutes until bubbly and golden.
- Garnish with cilantro before serving.
Nutrition Facts (estimated)
Servings
12 enchiladas
Calories
530
Total fat
32g
Total carbohydrates
32g
Total protein
29g
Sodium
1121mg
Cholesterol
130mg
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