Chicken and White Bean Enchiladas with Creamy Salsa Verde

Ingredients

• 1 tsp olive oil
• 1/4 cup minced white onion
• 2 clove garlic (minced)
• 4 1/2 oz can chopped green chiles
• 15 1/2 oz can Navy beans (or Cannellini beans)
• 8 oz cooked shredded chicken breast
• 1/4 cup water
• 1 chicken bullion
• 1 tsp ground cumin
• 1 tsp butter
• 1/2 cup chopped white onion
• 2 tbsp flour
• 1 cup reduced sodium chicken broth
• 7 oz can chopped green chile
• 2 jalapeños (chopped (I used jarred))
• kosher salt
• 1/2 cup light sour cream
• 3/4 cup reduced fat Mexican cheese
• 8 8-inch flour tortillas
• chopped fresh cilantro or scallions (or both!)

Instructions

1. Preheat oven to 375°.
2. In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes.
3. Add green chiles, beans, water, bullion, and cumin. Mix well and cover. Simmer on low 15 minutes.
4. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.
5. 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.
6. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth.
7. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to taste.
8. Cook another minute then remove from the heat. Stir in the sour cream.
9. 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.
10. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.
11. Pour the enchilada sauce over the top of the enchiladas. Top with cheese.
12. 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.