Chicken and White Bean Enchiladas with Creamy Salsa Verde
White beans, shredded chicken, green chiles, sour cream and cheese – need I say more?
For the Chicken and White Bean Filling:
minced white onion
4.5 oz can chopped green chiles
can Navy beans
(or Cannellini beans)
cooked shredded chicken breast
For the Green Chile Enchilada Sauce:
chopped white onion
reduced sodium chicken broth
can chopped green chile
(chopped (I used jarred))
light sour cream
reduced fat Mexican cheese
8-inch flour tortillas
chopped fresh cilantro or scallions
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.
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.
WW Points Plus:
Printed from Skinnytaste: https://www.skinnytaste.com/chicken-and-white-bean-enchiladas-with/