Creamy Green Chile Chicken Enchiladas

After not eating Mexican food for a whole week, I really needed some :-)! I saw these new enchiladas posted on My Kitchen Cafe and couldn't wait to try them. Enchiladas with sour cream sauce are one of my favorite things to order at Mexican restaurants so I was really excited that these had one. They were very, very good! Although the beans were really good in them, I think next time I'll leave them out so they have a more restaurant flavor to them. We'll definitely be making these ones again!!!
3 cups cooked, chopped chicken (I used 1 can chicken)
2 (4 oz.) cans of green chiles, lightly drained
1 package (8 oz.) cream cheese, cubed (I used 1/3 the fat)
1 can white or black beans, rinsed and drained (I used black)
2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour (I used cornstarch)
1/3 cup chicken broth
¼ cup milk (I used whole milk)
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chile enchilada sauce
½ cup sour cream (I used light)
8 ounces (about 2 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas (I used 15 corn)
Handful of chopped fresh cilantro (totally forgot this...and I know I would have loved it!)

-Preheat oven to 375 degrees.
-In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.
-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, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.
-Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full.
-Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.