chicken bean enchiladas
These chicken and white bean enchiladas are a healthier take on a classic comfort food. Loaded with tender shredded chicken, creamy white beans, and a zesty salsa verde sauce, they are both satisfying and delicious.
Prep
: 10
Total
: 25 minutes
Ingredients
For the Filling
- 1 tsp olive oil
- 0.25 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
- 0.25 cup water
- 1 bouillon cube chicken
- 1 tsp ground cumin
For the Creamy Salsa Verde Sauce
- 1 tbsp butter
- 0.5 cup chopped white onion
- 2 tbsp flour
- 1 cup reduced sodium chicken broth
- 7 oz can chopped green chile
- 2 jalapeños chopped (jarred recommended)
- kosher salt to taste
- 0.5 cup light sour cream
To Assemble
- 8 8-inch flour tortillas
- 0.75 cup reduced fat Mexican cheese
- chopped fresh cilantro or scallions for garnish
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
Notes
These enchiladas are best served immediately. They can be made ahead of time and reheated gently in the oven.