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Chicken and White Bean Enchiladas with Creamy Salsa Verde
5 FSP
Ingredients
  • subheading: FOR THE CHICKEN AND WHITE BEAN FILLING:
  • 1 tsp olive oil
  • ¼ 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)
  • 8 oz cooked shredded chicken breast
  • ¼ cup water
  • 1 chicken bullion
  • 1 teaspoon ground cumin
  • subheading: FOR THE GREEN CHILE ENCHILADA SAUCE:
  • 1 teaspoon butter
  • ½ 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
  • ½ cup light sour cream
  • ¾ cup reduced fat Mexican cheese
  • 8 (8-inch) flour tortillas
  • chopped fresh cilantro or scallions (or both!)
Steps
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