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Creamy Green Chile Chicken Enchiladas

Mel's Kitchen Cafe
  • 60 minutes
  • Serves 6

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

60 people Recommend This Recipe