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

Chicken and White Bean Enchiladas with Creamy Salsa Verde

4.90 from 201 votes
White beans, shredded chicken, green chiles, sour cream and cheese – need I say more?
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Yield: 8 Servings
Course: Dinner
Cuisine: Mexican

Ingredients

For the Chicken and White Bean Filling:

  • 1 tsp olive oil
  • 1/4 cup minced white onion
  • 2 cloves garlic (minced)
  • 4.5 oz can chopped green chiles
  • 15.5 oz can Navy beans (or Cannellini beans)
  • 8 oz cooked shredded chicken breast
  • 1/4 cup water
  • 1 chicken bullion
  • 1 teaspoon ground cumin

For the Green Chile Enchilada Sauce:

  • 1 teaspoon butter
  • 1/2 cup chopped white onion
  • 2 tbsp flour
  • 1 cup reduced sodium chicken broth
  • 7 oz can chopped green chile
  • 2 jalapeños (chopped (I used jarred))
  • kosher salt
  • 1/2 cup light sour cream
  • 3/4 cup reduced fat Mexican cheese
  • 8 8-inch flour tortillas
  • chopped fresh cilantro or scallions (or both!)

Instructions

  • 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.

For the Creamy Salsa Verde 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 taste.
  • Cook another minute then remove from the heat. Stir in the sour cream.

To assemble

  • 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.
  • 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.

Nutrition

Serving: 1enchilada, Calories: 231kcal, Carbohydrates: 24g, Protein: 20g, Fat: 8g, Cholesterol: 30mg, Sodium: 840mg, Fiber: 9g, Sugar: 2g
- WW Points: 6