Fresh Creamy Green Chile Chicken Enchiladas


Creamy Green Chile Chicken Enchiladas Best Of Creamy Green Chile Chicken Enchiladas



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




SAUCE:






  •  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




ASSEMBLY:






  •  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




INSTRUCTIONS






  1. Preheat the
    oven to 375 degrees. Lightly grease a 9X13-inch baking pan and set aside.

  2. In a medium
    bowl, combine the softened cream cheese and green chiles. Mix well. Add the
    chicken, beans, cilantro and lime juice. Mix to combine. Set aside.

  3. For the
    sauce: in a large nonstick skillet, melt the butter over medium heat. Add the
    onion and cook, stirring occasionally, until the onion softens and starts to
    turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and
    stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and
    milk. As you whisk and the mixture cooks, the flour will get less lumpy around
    the onions and the mixture will become smooth. Cook over medium heat until the
    mixture is bubbling and has thickened, about 2-3 minutes. Add the salt and
    pepper. Remove the skillet from the heat and stir in the enchilada sauce and
    sour cream.

  4. Lightly
    grease a 9X13-inch baking dish. Spread 1/4 cup of the sauce in a thin layer on
    the bottom of the dish. Fill each tortilla with about 1/2 cup of the
    chicken/cream cheese filling. Top with a small handful of shredded cheese, a
    couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the
    top of the enchiladas.

  5. Roll the
    tortillas up and place seam side down in the prepared baking dish. Continue
    filling enchiladas until the dish is full (I get about 8 enchiladas for this
    recipe; the exact number will depend on the size of tortillas).

  6. Pour the
    white sauce over the top of the enchiladas and spread evenly. Top with
    remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot
    and lightly browned. Sprinkle fresh cilantro over the top and serve.




This
article and recipe adapted from this site









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