Tuesday, December 6, 2011

Chicken and White Bean Enchiladas

This recipe has been on my list of things to make for awhile.  I was intrigued by the beans in the enchiladas because besides refried beans, I hadn't thought of beans and enchiladas really going together.

I also had never made enchiladas without canned sauce.  The recipe that I normally use for enchiladas takes awhile to put together, so making sauce from scratch just seems even more time consuming.  I think that I may start to use this sauce on my go-to enchiladas now.  The sauce is easy and tastes lighter and fresher than the canned stuff does.  Definitely worth the few extra minutes.

Chicken and White Bean Enchiladas
slightly adapted from Skinnytaste
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 chiles
15.5 oz can Navy beans
2 cooked shredded chicken breasts
1/2 can water
1 chicken bullion
1 tsp cumin
1 teas

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
2 jalapeños, chopped
1/2 cup light sour cream 
8 medium low carb tortillas
chopped fresh cilantro and scallions

1) Preheat oven to 375°.
2) 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.
3) 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, jalepeños, and salt to tatse. Cook another minute then remove from the heat. Stir in the sour cream.
4) Assembly: 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.
5) 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. 

It's a bad picture, but these were fantastic enchiladas.  The beans provide a more substantial filling for these enchiladas.  We usually eat two enchiladas apiece for dinner, and we each only had one of these and were full.  I thought the sauce was great because it didn't drown out the taste of the filling in the enchilada.  These make for a great meal!

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