- Chopped chicken - Green chiles - Cream cheese - White or black beans - Fresh cilantro - Fresh lime juice - Butter - Chopped onion - Flour - Low-sodium chicken broth - Milk
In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken, beans, cilantro and lime juice. Mix to combine. Set aside.
For the sauce: in a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent.
Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk.
Cook over medium heat until the mixture is bubbling and has thickened, about 2-3 minutes. Add the salt and pepper.