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Ingredients
- 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)
- 8 oz cooked shredded chicken breast
- 1/3 cup water
- 1 chicken bullion
- 1 tsp cumin
- Green Chile Enchilada Sauce:
- 1 tsp butter
- 1/2 cup chopped white onion
- 2 tbsp flour
- 1 cup fat free chicken broth
- 7 oz can chopped green chile
- 2 jalapenos, chopped
- salt
- 1/2 cup light sour cream
- 3/4 cup reduced fat mexican cheese
- 8 medium low carb tortillas
- chopped fresh cilantro & scallions
Details
Servings 8
Preparation
Step 1
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 for 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 pan, melt the butter over med heat. Add onion and cook, stirring occassionally, until the onion softens and starts to turn translucent. 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 med heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalapenos and salt to taste. 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 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 and scallions.
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