White Bean and Chicken Enchiladas

Living in South Texas has some major advantages. We are close to the coast and have awesome Mexican food. That's really all I can think of right now. Hurricanes and humid weather are really blocking my brain from thinking of anything else.

But back to the Mexican food. It's amazing. We do not have a single chain Mexican food restaurant where we live. They are all locally owned and so good. There is something I love about each one. However, the calories that come with delicious and authentic Mexican food are not favorable.

I found this recipe earlier this summer and knew that I had to make them. And they turned out to be delicious. We loved them and did not mind the leftovers.



White Bean and Chicken Enchiladas


Chicken and White Bean Filling:
1 tsp olive oil
1/4 cup minced sweet onion
2 cloves garlic, minced
1 can (4.5 oz) chopped green chiles
15.5 oz can white beans, rinsed and drained
8 oz cooked shredded chicken breast
1/3 cup water
1 chicken bullion
1 teaspoon cumin

Green Chile Enchilada Sauce:
1 teaspoon butter
1/2 cup chopped sweet onion
2 tablespoons flour
1 cup fat free chicken broth
7 oz can chopped green chiles
2 jalapeños, chopped (I used jarred)
salt
1/2 cup light sour cream
3/4 cup reduced fat Mexican cheese
8 medium tortillas
chopped fresh cilantro, green onions and tomatoes

Preheat oven to 375 degrees.

For the Filling:
In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green chiles, 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.

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, jalapeños, 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 foil and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro, green onions and diced tomatoes.

Adapted from Skinny Taste