Chicken & White Bean Enchiladazz

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.

INGREDIENTS:

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
  • salt
  • 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) 

Step One:

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.

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Step Two:

Preheat your oven to 375. Chop up your onions and cilantro either ahead of time or when you’re ready to get started.

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Step Three:

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. 

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Step Four:

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.

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Step Five:

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).

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Step Six:

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. 

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Step Seven:

Pour your sauce over the enchiladas and then sprinkle some cheese over the top. Pop in the oven for about 20-25 minutes.

BEFORE                                                                 AFTER

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Step Eight:                

Once out of the oven, throw your cilantro on top and boom. They’re done and ready for chowing down. 

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So good, so creamy, so tasty. Pretty easy too, right? Will make these again and again I’m sure. 

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