2For the Chicken and White Bean Filling: In a medium pan, heat olive oil on low.
3Add onions, garlic and saute until soft, about 2-3 minutes.
4Add green chiles, beans, water, bullion, and cumin.
5Mix well and cover. Simmer on low 15 minutes.
6Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.
7For the Creamy Salsa Verde Sauce: Mix jar of salsa verde and sour cream.
8To assemble: 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.
9Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.
10Pour the enchilada sauce over the top and sprinkle with cheese.
11Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted.
12Remove from oven and top with fresh cilantro or scallions.
Ingredients
1 tsp olive oil
0.25 cup minced white onion
2 cloves garlic, minced
4.5 oz can chopped green chiles
15.5 oz can Navy beans, or Cannellini beans
8 oz cooked shredded chicken breast
0.25 cup water
1 chicken bullion
1 teaspoon ground cumin
1 teaspoon butter
1 jar of salsa verde enchilada sauce
0.5 cup light sour cream
0.75 cup reduced fat Mexican cheese
8 8-inch flour tortillas
chopped fresh cilantro or scallions, or both!
Equipment
medium panlarge nonstick pan9x13" baking dishaluminum foil