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:
visit melskitchencafe.com@CREÂMY GREEN CHILE CHICKEN ENCHILÂDÂS for full recipe