Chicken and White Bean Enchiladas with Creamy Salsa Verde

March 28, 2013

These are so yummy! Easy to make and full of tasty ingredients.

For the Chicken and White Bean Filling:
1 tsp olive oil
1/4 cup minced white onion
2 cloves garlic, minced
1 can (4.5 oz) chopped green chiles
15.5 oz can Navy beans (or Cannellini beans)
2 cooked shredded chicken breast
1/3 can water
1 chicken bullion
1 tsp cumin

For the Green Chile Enchilada Sauce:
1 TBSP butter
1/2 cup chopped white onion
2 tbsp flour
1 cup fat free chicken broth
7 oz can chopped green chile
2 jalapeños, chopped (I used jarred)
salt
1/2 cup light sour cream
3/4 cup reduced fat Mexican cheese
8 medium low carb tortillas
chopped fresh cilantro or scallions (or both!)

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.

Nutritions

Calories
627

Sodium
622mg
25% DV

Fat
38g
58% DV

Protein
26g
53% DV

Carbs
49g
16% DV

Fiber
17g
68% DV