INGREDIENTS
3 cups
cooked, chopped chicken (a rotisserie chicken works great here or this simple method for quick, cooked shredded chicken)
8 ozs
green chiles, lightly drained (see note)
8 ozs
cream cheese, light or regular, softened and cubed
15 ozs
white or black beans, rinsed and drained (you can really use any type of bean you prefer here or leave them out)
1/2 cup
chopped fresh cilantro
1 tbsp
fresh lime juice
2 tbsp
butter
1/2 cup
chopped onion (about 1/2 medium onion)
2 tbsp
flour
1/3 cup
low-sodium chicken broth
1/4 cup
milk
1/4 tsp
salt
1/4 tsp
black pepper
1 cup
green chile enchilada sauce (or salsa verde) – homemade version here
1/2 cup
sour cream, light or regular
2 cups
Monterey jack cheese, shredded
8
medium (soft taco size) flour or corn tortillas
chopped fresh cilantro for garnish