Ingredients
For the Sauce
1 tablespoon butter
1 tablespoon flour
1 cup chicken broth (I used no salt added)
1/4 cup heavy cream
2 tablespoons chopped Hatch green chiles
2 1/2 cup shredded Monterey jack cheese, divided
Garnish: Avocado slices, green onions, fresh cilantro
For the Filling
1 cup chopped or shredded cooked chicken (I used a deli rotisserie)
1 14 ounce can black beans, drained and rinsed
1 14 ounce can corn, drained and rinsed
1/4 cup chopped Hatch green chiles (I used frozen from Trader Joes)
2 ounces cream cheese, softened
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
8 soft taco size flour tortillas
Instructions
Preheat oven to 350 degrees.
For the Sauce
In a medium pan, melt butter over medium high heat. Whisk in flour to form a paste and cook for about 2 minutes.
Gradually whisk in the chicken broth, and bring to a gentle boil, whisking occasionally. When the sauce has thickened slightly, stir in the heavy cream, green chiles, and 1/2 cup of the cheese. Stir until smooth. Remove from heat and set aside.
For the Filling
In a large bowl, mix together chicken, black beans, corn, green chiles, cream cheese, and spices.
Divide the mixture between eight flour tortillas.
Pour enough sauce to cover the bottom of a greased 9 by 13 baking dish. Roll the tortillas around the filling, and place in the pan seam side down.
Pour remaining sauce over the filled enchiladas, and sprinkle remaining cheese over the top.
Bake for 30 minutes uncovered, or until hot and bubbly and the cheese is beginning to brown. Garnish with avocado, green onions and fresh cilantro.
