Description
White beans, shredded chicken, green chiles, sour cream and cheese – need I say more? This enchilada recipe is so GOOD!
Yield: 8Servings | Serving Size: 1enchilada
Ingredients
For the Chicken and White Bean Filling:
1tspolive oil
1/4cupminced white onion
2clovesgarlic, minced
4.5 oz can chopped green chiles
15.5ozcan Navy beans, or Cannellini beans
8ozcooked shredded chicken breast
1/4cupwater
1chicken bullion
1teaspoonground cumin
For the Green Chile Enchilada Sauce:
1teaspoonbutter
1/2cupchopped white onion
2tbspflour
1cupreduced sodium chicken broth
7ozcan chopped green chile
2jalapeños, chopped (I used jarred)
kosher salt
1/2cuplight sour cream
3/4cupreduced fat Mexican cheese
88-inch flour tortillas
chopped fresh cilantro or scallions, or both!
Instructions
- Preheat oven to 375°.
For the Filling
- In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes.
- Add green chiles, beans, water, bullion, and cumin. Mix well and cover. Simmer on low 15 minutes.
- Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.
For the Creamy Salsa Verde Sauce
- In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes.
- Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth.
- Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to taste.
- Cook another minute then remove from the heat. Stir in the sour cream.
To assemble
Spread about 1/4 cup of the enchilada sauce on the bottom of a 9×13″ baking dish. Fill each tortilla with 1/3 cup of the chicken/white bean filling.
- Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.
Pour the enchilada sauce over the top of the enchiladas. Top with cheese.
- Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions.
Last Step:
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Nutrition
Serving: 1enchilada, Calories: 231kcal, Carbohydrates: 24g, Protein: 20g, Fat: 8g, Cholesterol: 30mg, Sodium: 840mg, Fiber: 9g, Sugar: 2g
