Creamy Green Chile Chicken Enhiladas

I love enchiladas! I have quite a few different recipes and they're all different. Here's another one to add to the collection. These enchiladas are so good!

Printable Recipe

Creamy Green Chile Chicken Enchiladas
adapted from My Kitchen Cafe

3 cups cooked shredded chicken
2 (4 oz) cans green chiles, lightly drained
8 oz cream cheese, softened
1 can white or black beans, rinsed and drained

sauce:
2 Tbsp butter
1/2 cup diced onion
2 Tbsp flour
1/3 cup chicken broth
1/4 cup milk
1/4 tsp salt
1/4 tsp pepper
10 oz. can green chile enchilada sauce
1/2 cup sour cream

8 oz monterey jack cheese
10-12 tortillas
handful of fresh chopped cilantro

Preheat oven to 375. Combine green chiles and cream cheese; mix well. Add chicken and beans. Set aside. In a large skillet, melt butter. Add onion and cook until tender, about 3-4 minutes. Sprinkle flour over onions and cook and stir for about 1 minute. Slowly whisk in chicken broth and milk. Cook over medium heat until bubbly and thickened. Add salt and pepper. Remove from heat and stir in enchilada sauce and sour cream. Grease a 9x13 baking dish. (I used a 9x13 dish and an 8x8 dish) Spread 1/4 cup of sauce on the bottom of the dish. Fill tortillas with chicken mixture. Top with cheese. Roll up and place seam side down in baking dish. Pour sauce over enchiladas and top with remaining cheese. Bake for 20-30 minutes until bubbly. Sprinkle with cilantro.