Chicken and White Bean Enchiladas

These enchiladas were so tasty with just the right amount of heat. You can add more or less jalapeno depending on the way you like it. My kids like their food with a little heat, but not too much!

Printable Recipe

Chicken and White Bean Enchiladas

Chicken and white bean filling:
1 tsp olive oil
1/4 cup onion, diced
2 cloves garlic, minced
1 can (4 oz) diced green chiles
1 can (15 oz) navy beans or cannellini beans
1/2 cup water
1 tsp chicken bouillon granules
1 tsp cumin
1/2 tsp salt
1 lb cooked shredded chicken

Green chile sauce:
1 Tbsp butter
1/2 cup onion, diced
2 Tbsp flour
1 cup chicken broth
2 (4 oz) cans diced green chiles
1 jalapeno, seeded (more or less depending on how spicy you like it)
1/2 tsp salt
1/2 cup lowfat sour cream

1 cup shredded cheddar cheese
8-10 flour tortillas
chopped cilantro for garnish

Preheat oven to 375

Heat olive oil in a large skillet. Add onion and garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, water, chicken bouillon, cumin, and salt. Mix well. Bring to a boil; reduce heat and cover. Simmer for 15 minutes. Remove cover and add chicken. Cook for 5 minutes. Set aside.

While chicken mixture is simmering, make the green chile sauce. Melt butter in a medium saucepan. Add onion and cook until soft, about 3-4 minutes. Add flour and mix well. Cook for 1 minute, stirring constantly. Slowly whisk in chicken broth until smooth. Cook over medium heat until it begins to boil. Add salt, green chiles, and jalapeno. (Add a little of the jalapeno at a time and taste. You can always add more heat but you can't take it out.) Cook for 1 minute until the sauce thickens. Remove from heat. Stir in sour cream.

Spread 1/4 cup of the sauce onto the bottom of a 9x13 baking dish. Fill each tortilla with chicken mixture. Roll tortillas and place seamside down in the baking dish. Pour sauce over enchiladas and top with cheese. Cover with foil and bake for 20-30 minutes. Garnish with cilantro.

Serves 6-8

Recipe adapted from Skinny Taste