Chicken and White Bean Enchiladas with Creamy Salsa Verde

Name: Chicken and White Bean Enchiladas with Creamy Salsa Verde
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8 Servings
Ingredients: 1 tsp olive oil; 1 teaspoon butter; 1/4 cup minced white onion; 1/2 cup chopped white onion; 2 cloves garlic; 2 tbsp flour; 4.5 oz can chopped green chiles; 1 cup reduced sodium chicken broth; 15.5 oz can Navy beans; 7 oz can chopped green chile; 8 oz cooked shredded chicken breast; 2 jalapeños; 1/4 cup water; kosher salt; 1 chicken bullion; 1/2 cup light sour cream; 1 teaspoon ground cumin; 3/4 cup reduced fat Mexican cheese; 8 8-inch flour tortillas; chopped fresh cilantro or scallions

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4.9

591 reviews

Excellent

Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
Servings
8 Servings
Calories
231 kcal
Course
Dinner
Cuisine
Mexican

Chicken and White Bean Enchiladas with Creamy Salsa Verde

Iris Warren

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White beans, shredded chicken, green chiles, sour cream and cheese – need I say more?

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Ingredients

Servings

1 tsp olive oil
1 teaspoon butter
1/4 cup minced white onion
1/2 cup chopped white onion
2 cloves garlic (minced)
2 tbsp flour
4.5 oz can chopped green chiles
1 cup reduced sodium chicken broth
15.5 oz can Navy beans (or Cannellini beans)
7 oz can chopped green chile
8 oz cooked shredded chicken breast
2 jalapeños (chopped (I used jarred))
1/4 cup water
kosher salt
1 chicken bullion
1/2 cup light sour cream
1 teaspoon ground cumin
3/4 cup reduced fat Mexican cheese
8 8-inch flour tortillas
chopped fresh cilantro or scallions (or both!)

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Instructions

Preheat oven to 375°.
In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes.
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.
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.
Add green chiles, beans, water, bullion, and cumin. Mix well and cover. Simmer on low 15 minutes.
Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth.
Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.
Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.
Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to taste.
Pour the enchilada sauce over the top of the enchiladas. Top with cheese.
Cook another minute then remove from the heat. Stir in the sour cream.
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.

Nutrition Information

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Serving 1enchilada Calories 231kcal (12%) Carbohydrates 24g (8%) Protein 20g (40%) Fat 8g (12%) Cholesterol 30mg (10%) Sodium 840mg (35%) Fiber 9g (36%) Sugar 2g (4%)