Creamy Green Chile Chicken Enchiladas

subheading: 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)

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 (8 ounces) green chile enchilada sauce (or salsa verde) - homemade version here

½ cup sour cream, light or regular

subheading: 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

Directions at melskitchencafe.com

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