This easy, creamy chicken enchilada recipe uses premade green salsa for a quick enchilada sauce.
Not in a verde mood?
Use tomato salsa instead.
Combine the remaining 1/2 cup broth, salsa and cumin in a medium saucepan.
Bring to a boil and whisk in the flour mixture.
Stir in 1/4 cup cilantro.
Spread 1/2 cup of the salsa mixture in a 9-by-13-inch ovenproof baking dish.
Combine chicken, beans, cream cheese and 1/2 cup of the salsa mixture in a large bowl.
Arrange, seam-side down, in a single layer over the salsa mixture in the baking dish.
Top the enchiladas with the remaining salsa mixture.
Bake until bubbling, about 15 minutes.
Remove from oven; increase oven temperature to broil.
Sprinkle the enchiladas with cheese.
Broil 8 inches from the heat source until the cheese is melted, 2 to 3 minutes.
Top with tomato and the remaining 1/4 cup cilantro and serve with sour cream.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
