Another recipe from melskitchencafe.com. These enchiladas were very yummy!
3 cups chicken, cooked and diced
1 pkg cream cheese
2 cans green chiles (I only used one, and thought it was fine)
1 can northern white beans
2 TB butter
1/2 cup onion, diced
2 TB flour
1/3 cup chicken broth
1/4 cup milk
1/4 tsp salt
1/4 tsp pepper
1 can green enchilda sauce
1/2 cup sour cream
2 cups monterey jack cheese
8 medium flour tortillas
handful of chopped fresh cilantro
Mix together all the ingredients for the filling. Set aside.
In a med size skillet, melt butter and saute onion until soft and translucent. Sprinkle flour over top and cook until onions are coated. Slowly add the chicken broth and milk. As you add the liquids, the sauce will become less clumpy. Season with salt and pepper and cook until thick- abou 5 minutes. Add sour cream and enchilada sauce.
Assemble enchiladas by placing 1/4 cup filling in the center of a tortilla and sprinkle with some cheese, then roll up and place seam side down in a 9x13 pan. When all enchiladas are filled and in, pour sauce over top and sprinkle with remaining cheese.
Bake at 350 for 25-30min, or until warmed all the way through and sauce is bubbly. Sprinkle with cilantro.