Chicken And White Bean Enchiladas With Creamy Salsa Verde

Ingredients

  • 1 tsp olive oil

  • 3/4 cup minced white onion

  • 2 cloves garlic, minced

  • 4.5 oz can chopped green chiles

  • 15.5 oz can Navy or Cannellini beans

  • 8 oz cooked shredded chicken breast

  • 1/4 cup water

  • chicken bullion or broth concentrate for 1 cup broth

  • 1 tsp ground cumin

  • 1 tsp butter

  • 2 Tbsp flour

  • 1 cup chicken broth

  • 7 oz can chopped green chiles

  • 2 jalapenos, chopped

  • salt

  • 1/2 cup light sour cream

  • 3/4 cup Mexican cheese

  • 8 8-in flour tortillas

  • cilantro

Make

  1. Preheat oven to 375F
  2. Heat olive oil and saute 1/4 cup onion and garlic for 2-3 minutes
  3. Add 4.5 oz green chiles, beans, water, bullion/broth concentrate, and cumin and simmer 15 min. Add chicken and cook additional 5 min
  4. In large pan, melt butter and cook onion until softened (3-4 min)
  5. Add flour and stir well, cook 1 min. Whisk in 1 cup broth slowly until smooth
  6. Cook over medium heat until boils and thickens, 4-5 min. Add green chiles, jalapenos, and salt to taste
  7. Remove from heat and add sour cream
  8. Assemble in 9x13 pan by putting 1/4 cup sauce on bottom, adding filling to tortillas, and then sauce over the top
  9. Top with cheese and bake covered in aluminum foil for 20-30 min
  10. Top with cilantro

TIME | 1.5 hours

YIELD | 8 servings

TAGS | Mexican

PAIR | Mexican Rice , Roasted Vegetables