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

CREÂMY GREEN CHILE CHICKEN ENCHILÂDÂS