Chicken and White Bean Enchiladas with Creamy Salsa Verde
User Reviews
4.9
Chicken and White Bean Enchiladas with Creamy Salsa Verde
Description
The recipe begins by sautéing onions and garlic to soften their flavors, then combining diced green chiles, white beans, chicken broth, and seasonings like cumin in a pan to create a savory base. The mixture simmers to meld flavors before flour is added to thicken the sauce. Sour cream is incorporated for creaminess, and the sauce is cooked until smooth and slightly thickened.
Flour tortillas are filled with a mixture of shredded cooked chicken and white bean filling, rolled, and placed in a baking dish coated with salsa verde sauce. Additional sauce is poured over the top, and the assembled enchiladas are baked until hot and bubbly. Melted Mexican cheese adds a mild, melty topping, and fresh cilantro or scallions provide a crisp, herbal finish.
This dish combines creamy, spicy, and savory elements into a satisfying meal that works well for weeknight dinners or casual gatherings. It pairs well with rice or a green salad to complete the meal.
Ingredients
- 1 tsp olive oil
- 1 teaspoon butter
- 1/4 cup onion white, minced
- 1/2 cup onion white, chopped
- 2 cloves garlic (minced)
- 2 tbsp flour
- green chiles 4.5 oz can, chopped
- 1 cup chicken broth reduced sodium
- 15.5 oz Navy beans or Cannellini beans, can
- 7 oz green chile can, chopped
- 8 oz chicken breast cooked shredded
- 2 jalapeños (chopped (I used jarred))
- 1/4 cup water
- kosher salt
- 1 chicken bouillon
- 1/2 cup sour cream light
- 1 teaspoon cumin ground
- 3/4 cup Mexican cheese reduced fat
- 8 flour tortillas 8-inch
- cilantro or both!, chopped fresh, or scallions
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
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 231 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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