Chicken and White Bean Enchiladas with Creamy Salsa Verde
"With a delightful combination of white beans, tender shredded chicken, zesty green chiles, creamy sour cream, and a generous helping of cheese, this dish speaks for itself!"
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Ingredients
- 1 tsp olive oil
- 1/4 cup minced white onion
- 8 oz cooked shredded chicken breast
- 1/4 cup water
- 1 chicken bullion
- 1 teaspoon ground cumin
- 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
- 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
- 2 cloves garlic
- 4.5 oz can chopped green chiles
- 15.5 oz can Navy beans
Instructions
- 1
Begin by setting your oven to preheat at 375°F.
- 2
In a medium-sized saucepan, warm olive oil over low heat. Introduce the chopped onions and minced garlic, sautéing until they become tender, which should take roughly 2-3 minutes.
- 3
Incorporate the green chiles, white beans, water, bouillon, and cumin into the pan. Stir thoroughly and cover with a lid. Allow the mixture to simmer on low heat for 15 minutes.
- 4
After 15 minutes, remove the lid, add the shredded chicken, and continue cooking for an additional 5 minutes, or until the mixture thickens and the liquid reduces. Set this aside.
- 5
In a large nonstick skillet, melt the butter over medium heat. Add the diced onion and cook, stirring occasionally, until the onion softens and becomes slightly translucent, approximately 3-4 minutes.
- 6
Sprinkle in the flour and mix well. Cook for 1 minute while stirring continuously. Gradually whisk in the chicken broth until the sauce reaches a smooth consistency.
- 7
Maintain the heat at medium and let the sauce simmer until it reaches a boil and thickens, which should take about 4-5 minutes. Add the green chiles, diced jalapeños, and season with salt to your preference.
- 8
Allow the sauce to cook for another minute before removing it from the heat. Gently fold in the sour cream until fully combined.
- 9
Spread approximately 1/4 cup of the enchilada sauce evenly across the bottom of a 9×13-inch baking dish. Take each tortilla and fill it with 1/3 cup of the chicken and white bean mixture.
- 10
Roll up the tortillas and position them seam side down in the prepared baking dish. Continue this process until all tortillas are filled.
- 11
Drizzle the remaining enchilada sauce over the rolled tortillas. Sprinkle cheese generously on top.
- 12
Cover the dish with aluminum foil and bake for 20-30 minutes, or until the enchiladas are heated through and the cheese has melted. Once done, remove from the oven and garnish with fresh cilantro or chopped scallions.