Chicken Enchiladas Verdes

By jeknudson

Ingredients

• ¼ cup all-purpose flour
• 1 cup unsalted chicken broth, divided
• 2 cups tomatillo salsa
• 1 teaspoon ground cumin
• ½ cup chopped fresh cilantro, divided
• 3 cups shredded cooked chicken breast
• 1 (15 ounce) can no-salt-added black beans, rinsed
• 3 ounces reduced-fat cream cheese
• 12 (5 inch) corn tortillas
• ½ cup shredded Mexican cheese blend
• ½ cup chopped tomato
• 6 tablespoons reduced-fat sour cream

Details

Adapted from eatingwell.com

Preparation

Step 1

1. Preheat oven to 425°F.
2. Whisk flour and ½ cup broth in a small bowl. Combine the remaining ½ cup broth, salsa and cumin in a medium saucepan. Bring to a boil and whisk in the flour mixture. Cook over medium heat, stirring occasionally, until reduced to about 2½ cups, 6 to 8 minutes. Stir in ¼ cup cilantro.
3. Spread ½ cup of the salsa mixture in a 9-by-13-inch ovenproof baking dish. Combine chicken, beans, cream cheese and ½ cup of the salsa mixture in a large bowl. Spoon ¼ cup of the chicken mixture onto the center of each tortilla and roll it up into a cigar shape. Arrange, seam-side down, in a single layer over the salsa mixture in the baking dish. Top the enchiladas with the remaining salsa mixture.
4. Bake until bubbling, about 15 minutes.
5. 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 ¼ cup cilantro and serve with sour cream.