These were pretty amazing. Original recipe comes from here. If you use the right light ingredients, they are a much healthier version of your favorite enchiladas, but still have all the great taste and creaminess you dream of. I didn’t go light this time, but I will next time. I swear.
For the Chicken and White Bean Filling:
- 1 tsp olive oil
- 1/4 cup minced white onion
- 2 tsp garlic, minced
- 1 can (4.5 oz) chopped green chiles
- 15.5 oz can Navy beans (or Cannellini beans)
- 8 oz cooked shredded chicken breast
- 1/3 cup 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 fat free chicken broth
- 7 oz can chopped green chile
- 1/2 cup light sour cream
- 3/4 cup reduced fat Mexican cheese
- 6-8 medium low-carb tortillas
- Chopped fresh cilantro or scallions (or both)
(Also called for 2 jalapeños, chopped, which I omitted only cause I’m a wimp and not a huge jalapeño fan)
Cook/Shred your chicken however you please. We threw it in the crockpot with some chicken broth all day so it could easily be shredded when I got home from work.
Preheat your oven to 375. Chop up your onions and cilantro either ahead of time or when you’re ready to get started.
In a pan over medium-high, heat up your olive oil and sauté about 1/4 cup (I put in a little more) of your onions and garlic until soft, about 2 minutes. Add in your 4 oz can of green chiles, your can of beans, about 1/3 cup of water, your chicken bullion cube and cumin. Mix it all up and then cover and let simmer for about 10-15 minutes.
While your mixture is simmering, get started on your sauce. In a non-stick pan, melt your butter over medium heat. Add in the rest of your onion and cook until the onion softens about 3-4 minutes. Add in your flour and stir real well. It’ll seem chunky, that’s ok. Cook for 1 minute, stirring constantly. Slowly whisk in your chicken broth until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add in your 7 oz can of green chiles, jalapeños if you got ’em, and salt to taste. Cook another minute and then remove from the heat. Immediately stir in the sour cream.
Once your sauce is good to go, get back to your filling. Throw your shredded chicken into the mixture, mix it all around and then let it cook for a few more minutes (while this is happening just keep your sauce stirred, it should stay pretty fluid).
Spread about 1/4 cup of your sauce on the bottom of a baking dish. Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll up the tortillas and place seam side down in the prepared baking dish.
Pour your sauce over the enchiladas and then sprinkle some cheese over the top. Pop in the oven for about 20-25 minutes.
Once out of the oven, throw your cilantro on top and boom. They’re done and ready for chowing down.
So good, so creamy, so tasty. Pretty easy too, right? Will make these again and again I’m sure.