Creamy Green Chile Chicken Enchiladas

subheading: Filling:

3 cups cooked, chopped chicken

2 cans (4-ounces each) green chiles, lightly drained (see note)

8-ounce package 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)

½ cup chopped fresh cilantro

1 tablespoon fresh lime juice

subheading: Sauce:

2 tablespoons butter

½ cup chopped onion, about ½ medium onion

2 tablespoons flour

⅓ cup low-sodium chicken broth

¼ cup milk

¼ teaspoon salt

¼ teaspoon pepper

1 cup green chile enchilada sauce or salsa verde (see note for homemade version)

½ cup sour cream, light or regular

subheading: Assembly:

8 ounces (about 2 cups) Monterey jack cheese, shredded

10 soft taco size flour or corn tortillas

Handful of chopped fresh cilantro for garnish

Directions at melskitchencafe.com

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