Creamy Green Chile Chicken Enchiladas | Mel's Kitchen Cafe

Ingredients

  • Handful of chopped fresh cilantro
  • 8 medium (soft taco size) flour tortillas
  • 8 ounces (about 2 cups) Monterey jack cheese, shredded
  • ½ cup sour cream
  • 1 can (7 ounce) green chile enchilada sauce
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • + 9 more ingredients
    • ¼ cup milk
    • 1/3 cup chicken broth
    • 2 tablespoons flour
    • ½ cup chopped onion (about ½ medium onion)
    • 2 tablespoons butter
    • 1 can white or black beans, rinsed and drained (you can really use any type of bean you prefer here)
    • 1 package (8 oz.) cream cheese, cubed
    • 2 (4 oz.) cans of green chiles, lightly drained
    • 3 cups cooked, chopped chicken

Preheat oven to 375 degrees. In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside. In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion ...

View full recipe at SpringPad

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