- 2-3 cups cooked chicken, diced
- 2 cans diced green chilies
- 1 8-oz container cream cheese, softened
- 1 can black beans, rinsed and drained (you can really use any type of bean here)
- 2 Tbsp. butter
- 1/2 c. chopped onion
- 2 Tbsp. flour
- 1/3 c. chicken broth
- 1/4 c. milk
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 can (7 oz.) green enchilada sauce
- 1/2 c. sour cream
5-8 flour tortillas
Toppings: grated cheese, cilantro, salsa, hot sauce, etc.
In a medium bowl, combine all ingredients to make up the filling. Fill each tortilla with several spoonfuls of the filling and roll up. Lightly grease a 9x13 baking dish and place tortillas seam-side down inside.
In a large nonstick skillet, saute the onions and butter over medium heat until onions are soft and light golden brown. Sprinkle the flour over the onions and stir well until combined. Slowly, whisk in the chicken broth and milk. As you whisk and the mixture cooks, it will become less lumpy and will thicken - about 3-4 minutes. Remove the skillet from the heat and stir in the salt, pepper, enchilada sauce, and sour cream until smooth. Pour over the top of the enchiladas. Top with cheese. Cover the pan with foil and bake at 350 for 20-30 minutes, or until heated through. Sprinkle fresh cilantro over the top and serve.