Chicken and White Bean Enchiladas
Ingredients
Filling
-
1
tsp
olive oil
-
¼
cup
minced white onion
-
2
cloves
garlic, minced
-
4.5
oz
can chopped green chiles
-
15.5
oz
can Navy beans or Cannellini beans
-
8
oz
cooked shredded chicken breast
-
¼
cup
water
-
1
cube
chicken bouillon
-
1
tsp
ground cumin
Sauce
-
1
tsp
butter
-
½
cup
chopped white onion
-
2
tbsp
flour
-
1
cup
reduced sodium chicken broth
-
7
oz
can chopped green chile
-
2
whole
jalapeños, chopped
-
to taste
kosher salt
-
½
cup
light sour cream
-
¾
cup
reduced fat Mexican cheese
-
8
8-inch
flour tortillas
-
to taste
chopped fresh cilantro or scallions
Instructions
- Preheat the oven to 375°F.
- Heat olive oil in a medium pan and sauté onions and garlic until soft.
- Add green chiles, beans, water, bouillon, and cumin; cover and simmer for 15 minutes.
- Stir in the shredded chicken and cook for an additional 5 minutes.
- In a separate pan, melt butter and sauté onion until translucent.
- Add flour, stir, and cook for 1 minute before whisking in chicken broth until smooth.
- Add green chiles, jalapeños, and salt; cook until thickened.
- Spread enchilada sauce in a baking dish and fill tortillas with the chicken mixture.
- Roll the tortillas and place them seam side down in the dish.
- Pour remaining sauce over the enchiladas and top with cheese.
- Cover with aluminum foil and bake for 20-30 minutes until hot and cheese is melted.
- Garnish with cilantro or scallions before serving.
Nutrition Facts (estimated)
Servings
8
Calories
231
Total fat
8g
Total carbohydrates
24g
Total protein
20g
Sodium
840mg
Cholesterol
30mg
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