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.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: Mexican

Keyword: bean enchiladas, Chicken Enchiladas, healthy enchiladas, salsa verde

Servings: people

Calories: 245kcal

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.

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