Main Dishes

Chicken and White Bean Enchiladas with Creamy Salsa Verde

Kristy Pickurel
March 28, 2013
28

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

8
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
MexicanDinnerBakedChicken

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