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 creamy white sauce takes them over the top!
Author: melskitchencafe.com.
INGREDIENTS
FILLING:
- 3 cups cooked, chopped chicken (a rotisserie chicken works great here or this simple method for quick, cooked shredded chicken)
- 2 cans (4-ounces each) green chiles, lightly drained (see note)
- 1 package (8 ounces) cream cheese, light or regular, softened and cubed
- 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)
- 1/2 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 2 tablespoons butter
- 1/2 cup chopped onion (about 1/2 medium onion)
- 2 tablespoons flour
- 1/3 cup low-sodium chicken broth
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup (8 ounces) green chile enchilada sauce (or salsa verde) - homemade version here
- 1/2 cup sour cream, light or regular
- 8 ounces (about 2 cups) Monterey jack cheese, shredded
- 8 medium (soft taco size) flour or corn tortillas
- Handful of chopped fresh cilantro for garnish
Full instructions, please visit melskitchencafe.
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