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