Creamy Green Chile Chicken Enchiladas | White Chicken Enchiladas | Mel's Kitchen Cafe
"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!..."
INGREDIENTS
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2 tablespoons butter
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1/2 cup chopped onion (about 1/2 medium onion)
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2 tablespoons flour
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1/3 cup low-sodium chicken broth
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1/4 cup milk
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 cup (8 ounces) green chile enchilada sauce (or salsa verde) - homemade version here
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1/2 cup sour cream, light or regular
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3 cups cooked, chopped chicken (a rotisserie chicken works great here or this simple method for quick, cooked shredded chicken)
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2 cans (4-ounces each) green chiles, lightly drained (see note)
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1 package (8 ounces) cream cheese, light or regular, softened and cubed
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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)
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1/2 cup chopped fresh cilantro
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1 tablespoon fresh lime juice
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8 ounces (about 2 cups) Monterey jack cheese, shredded
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8 medium (soft taco size) flour or corn tortillas
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Handful of chopped fresh cilantro for garnish
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