Chicken and Bean Enchiladas with Creamy Salsa Verde Recipe
If I had to pick one food to eat for the rest of my life, it would most definitely be these Chicken and Bean Enchiladas with Creamy Salsa Verde sauce. They are so easy to make and full of amazing flavor.
Serving12 people
Ingredients
- 1 teaspoon olive oil
- ¼ cup minced onion
- 2 cloves garlic, minced
- 4 ounces chopped green chilies
- 15 ounces Navy beans (or Cannellini beans)
- 15 ounces black beans
- 8 ounces boneless skinless chicken breasts, cooked and shredded
- 1 teaspoon cumin
- ½ cup fat free sour cream
Green Chile Enchilada Sauce:
- ½ cup white onion, diced
- 1 Tablespoon butter
- 2 Tablespoons flour
- 1 cup fat free chicken broth
- 7 ounce chopped green chilies, canned
- 2 jalapeno pepper, diced
- salt, to taste
- ½ cup fat-free sour cream
Other:
- ¾ cup reduced fat Mexican Blend Cheese, shredded
- 8 Whole wheat flour tortillas
- ¼ cup Fresh cilantro and green onion, chopped
Instructions
- Preheat oven to 375°.
Filling:
- In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add chicken and cook. Remove from heat and Add green chiles, beans, sour cream and cumin. Mix well.
Sauce:
- In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. 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 medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to tatse. Cook another minute then remove from the heat. Stir in the sour cream.
Assembly:
- 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 prepared 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 or green onions
Notes
WHAT OTHER MEAT WOULD BE GOOD IN THESE?
If you are looking to add a different kind of meat for these enchiladas, here is what I recommend:
-Ground Beef
-Ground Turkey
-Chicken (grilled or shredded)
-Steak
-Shredded Turkey Breast
-Chicken Sausage You could really use any meat. You could even turn these into breakfast stuffed enchiladas, with egg and bacon. Have fun with your enchiladas, and add all your favorite toppings.
-Ground Turkey
-Chicken (grilled or shredded)
-Steak
-Shredded Turkey Breast
-Chicken Sausage You could really use any meat. You could even turn these into breakfast stuffed enchiladas, with egg and bacon. Have fun with your enchiladas, and add all your favorite toppings.
Nutrition
Calories: 245 kcal · Carbohydrates: 36 g · Protein: 15 g · Fat: 5 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 21 mg · Sodium: 414 mg · Potassium: 448 mg · Fiber: 9 g · Sugar: 3 g · Vitamin A: 175 IU · Vitamin C: 8 mg · Calcium: 170 mg · Iron: 3 mg