Today is my birthday! I’m not usually one for fan fare and celebration around birthdays, but my husband is:) We are taking the weekend off to escape the house and our responsibilities and have fun! I’ll be in Park City tonight eating sushi, but I hope you enjoy this recipe.
Chicken and White Bean Enchiladas via–Skinny Taste
For the Chicken and White Bean Filling:
1 tsp olive oil
1/4 cup minced white onion
2 cloves garlic, minced
1 can (4.5 oz) chopped green chilies
15.5 oz can white beans (or Cannellini beans)
8 oz cooked shredded chicken breast
1/3 can water
1 chicken bullion
1 tsp cumin
For the Green Chile Enchilada Sauce:
1 tsp butter
1/2 cup chopped white onion
2 tbsp flour
1 cup chicken broth
7 oz can chopped green chilies
2 jalapeños, chopped
1/2 cup light sour cream
3/4 cup reduced fat Mexican cheese
8 medium tortillas
chopped fresh cilantro or scallions (or both!)
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 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.
Green Chili 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 chilies, jalepeños, and salt to taste. 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 9×13″ 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 scallions.