Chicken and White Bean Enchiladas with Creamy Green Chile Sauce

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Onions

  Raw

  ¼ cup, sliced or 29g

• Garlic

  Raw

  2 cloves, minced or 6g

• Chile

  Patak's

  128g

• Navy beans

  Mature seeds, sprouted, cooked, boiled, drained, without salt

  15 oz or 425g

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Water

  Plain, clean water

  ¼ cup or 59g

• Chicken broth bouillon

  Dry, cubes

  1 cube or 4g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Onions

  Raw

  ½ cup, chopped or 80g

• Wheat flour

  Whole-grain

  2 tbsp or 15g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Chile

  Patak's

  198g

• Jalapeno peppers

  Raw

  2 pepper or 28g

• Salt

  Table

  1 dash or 0.4g

• Nonfat greek yogurt

  Nonfat, plain

  ½ cup or 120g

• Mexican cheese

  Blend, reduced fat

  ¾ cup, shredded or 85g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• La Tortilla Factory Tortillas Whole Wheat Low Carb Original Bag 10 Count - 13 Oz

  La Tortilla

  8 tortilla or 288g

Directions

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, jalepenos, and salt to tatse. Cook another minute then remove from the heat. Stir in the sour cream.
4. Spread about 1/4 cup of the enchilada sauce on the bottom of a 913 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.
6. Recipe by: Gina (source: https://www.skinnytaste.com/chicken-and-white-bean-enchiladas-with/)

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