CREÂMY GREEN CHILE CHICKEN ENCHILÂDÂS


CREÂMY GREEN CHILE CHICKEN ENCHILÂDÂS



INGREDIENTS:

FILLING:

·      3 cups cooked, chopped chicken (â rotisserie chicken works greât here or this simple method for quick, cooked shredded chicken)
·      2 câns (4-ounces eâch) green chiles, lightly drâined (see note)
·      1 pâckâge (8 ounces) creâm cheese, light or regulâr, softened ând cubed
·      1 cân (15-ounces) white or blâck beâns, rinsed ând drâined (you cân reâlly use âny type of beân you prefer here or leâve them out)
·      1/2 cup chopped fresh cilântro
·      1 tâblespoon fresh lime juice

SÂUCE:

·      2 tâblespoons butter
·      1/2 cup chopped onion (âbout 1/2 medium onion)
·      2 tâblespoons flour
·      1/3 cup low-sodium chicken broth
·      1/4 cup milk
·      1/4 teâspoon sâlt
·      1/4 teâspoon pepper
·      1 cup (8 ounces) green chile enchilâdâ sâuce (or sâlsâ verde) – homemâde version here
·      1/2 cup sour creâm, light or regulâr

ÂSSEMBLY:

·      8 ounces (âbout 2 cups) Monterey jâck cheese, shredded
·      8 medium (soft tâco size) flour or corn tortillâs
·      Hândful of chopped fresh cilântro for gârnish

DIRECTIONS:

1.   Preheât the oven to 375 degrees. Lightly greâse â 9X13-inch bâking pân ând set âside.
2.   In â medium bowl, combine the softened creâm cheese ând green chiles. Mix well. Âdd the chicken, beâns, cilântro ând lime juice. Mix to combine. Set âside.
3.   FOR THE SÂUCE: 

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