Chicken and White Bean Enchiladas With Creamy Salsa Verde

Name: Chicken and White Bean Enchiladas With Creamy Salsa Verde
Cook time: 25 min
Total time: 25 min
Yield: 8 serving(s)
Ingredients: 1 teaspoon olive oil; 1/4 cup minced white onion; 2 garlic cloves, minced; 1 (4 1/2 ounce) can chopped green chilies; 15 1/2 ounces navy beans (Cannellini Beans); 8 ounces cooked shredded chicken breasts; 1/3 cup water; 1 chicken bouillon; 1 teaspoon cumin; 1 teaspoon butter; 1/2 cup chopped white onion; 2 tablespoons flour; 1 cup fat free chicken broth; 7 ounces chopped green chilies; 2 jalapenos, chopped; salt (to taste); 1/2 cup light sour cream; 3/4 cup reduced fat mexican cheese; 8 medium low-carb flour tortillas; 1 dash of chopped fresh cilantro (or both) or 1 dash scallion (or both)

Submitted by a.wall23

"All I can say is YUM! Found this recipe here ---> http://www.skinnytaste.com/2010/06/chicken-and-white-bean-enchiladas-with.html?m=1"

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Ready In:: 25mins
Ingredients:: 20
Serves:: 8

ingredients

1 teaspoon olive oil
¹⁄₄ cup minced white onion
2 garlic cloves, minced
1 (4 1/2 ounce) can chopped green chilies
15 ¹⁄₂ ounces navy beans (Cannellini Beans)
8 ounces cooked shredded chicken breasts
¹⁄₃ cup water
1 chicken bouillon
1 teaspoon cumin
1 teaspoon butter
¹⁄₂ cup chopped white onion
2 tablespoons flour
1 cup fat free chicken broth
7 ounces chopped green chilies
2 jalapenos, chopped
salt (to taste)
¹⁄₂ cup light sour cream
³⁄₄ cup reduced fat mexican cheese
8 medium low-carb flour tortillas
1 dash of chopped fresh cilantro (or both) or 1 dash scallion (or both)

directions

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.
Green Chile Enchilada Sauce:
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. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to tatse. Cook another minute then remove from the heat. Stir in the sour cream.
Spread about 1/4 cup of the enchilada sauce on the bottom of a 9x13" baking dish. Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.
Pour the enchilada sauce over the top of the enchiladas. Top with cheese. 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.