Chicken & White Bean Enchiladas with Creamy Salsa Verde Recipe

Looking for an easy Chicken & White Bean Enchiladas with Creamy Salsa Verde recipe? Learn how to make Chicken & White Bean Enchiladas with Creamy Salsa Verde using healthy ingredients.


Submitted by warningecho03

Makes 8 servings



http://www.skinnytaste.com/2010/06/chicken-and-white-bean-enchiladas-with.html

Recipe Ingredients for Chicken & White Bean Enchiladas with Creamy Salsa Verde


Chicken and White Bean Filling:
1 tsp , oil
32 g onion, 1/4 c minced
4 g garlic, 2 cloves minced
215 g , 4.5 oz can chopped green chilies
293 1/2 g , 15.5 oz can white beans
307 7/10 g , 8 oz cooked shredded chicken breast
5 oz. water
4 g , 1 chicken bullion cube
1 tsp cumin
1 Green Chile Enchilada Sauce:
5 g , 1 tsp butter
72 g onion, 1/2 c chopped
15 1/2 g , 2 tbsp flour
4 g , 1 c chicken broth
187 g , 7 oz can chopped green chilies
21 g jalapenos, about 2 chopped
1 salt
96 g , 1/2 cup light sour cream
84 9/10 g , 3/4 cup Mexican cheese blend
204 g , 8 medium tortillas

Recipe Directions for Chicken & White Bean Enchiladas with Creamy Salsa Verde

  1. Preheat oven to 375°.

  2. For the Filling:

  3. In a medium pan, heat olive oil on low. Add onions, garlic and sauté until soft, about 2-3 minutes. Add green chilies, beans, water, bullion, and cumin. Mix well and cover. Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.

  4. Green Chile Enchilada Sauce:

  5. 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 chilies, jalapeños, and salt to taste. Cook another minute then remove from the heat. Stir in the sour cream.

  6. 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.

  7. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted.

Categories

Main Dish

Nutrition Facts
Serving Size 212.1g
Amount Per Serving
Calories
239
Calories from Fat
73
% Daily Value*
Total Fat
8.1g
12%
Saturated Fat
3.2g
16%
Trans Fat
0.0g
Cholesterol
34mg
11%
Sodium
715mg
30%
Potassium
251mg
7%
Total Carbohydrates
25.1g
8%
Dietary Fiber
4.6g
18%
Sugars
2.7g
Protein
16.3g
Vitamin A 5% Vitamin C 32%
Calcium 15% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • High in vitamin C
  •   Bad points
  • High in sodium
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