Healthy Meals Monday: Chicken and Bean Enchiladas with Creamy Salsa Verde

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I am loving enchiladas right now! I saw this chicken and bean one with creamy salsa verde and I knew I had to try it! The sauce turned out amazing and my whole family ate them all!

Chicken and Bean Enchiladas with Creamy Salsa Verde

Ingredients:

For the Chicken and Bean Filling:

  • 1 tsp olive oil
  • 1/4 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)
  • 1 can black beans
  • 8 oz cooked shredded chicken breast
  • 1 tsp cumin
  • 1/2 cup fat free or light sour cream

For the Green Chile Enchilada Sauce:

  • 1/2 cup chopped white onion
  • 1 Tablespoon of butter
  • 2 tbsp flour
  • 1 cup fat free chicken broth
  • 7 oz can chopped green chile
  • 2 jalapeños, chopped (I used jarred)
  • salt
  • 1/2 cup fat free or light sour cream
  • 3/4 cup reduced fat Mexican cheese
  • 8 medium soft whole wheat tortillas
  • chopped fresh cilantro or green onions (or both!)

Directions:

Preheat oven to 375°.

For the 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.

Green Chile Enchilada 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.

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

Adapted from Skinny Taste

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