Chicken and White Bean Enchiladas with Green Chile Sauce

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat only, raw

  12 oz or 340g

• Garlic

  Raw

  2 cloves, minced or 6g

• Onions

  Raw

  1 medium or 110g

• Pace diced green chilies

  Campbell soup company

  22 tbsp or 330g

• Navy beans

  Mature seeds, canned

  1 can (15 oz) or 425g

• 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

• Butter

  Unsalted

  1 tbsp or 14g

• Wheat flour

  Whole-grain

  2 tbsp or 15g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Jalapeno peppers

  Raw

  2 pepper or 28g

• Salt

  Table

  1 dash or 0.4g

• Sour cream

  Reduced fat, cultured

  ½ cup or 121g

• Mexican cheese

  Blend, reduced fat

  ¾ cup, shredded or 85g

• Tortillas

  Ready-to-bake or -fry, flour

  8 tortilla, medium or 368g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

Directions

1. Preheat the oven to 375°F.
2. Heat half of the olive oil in a large skillet over medium heat. Add the chicken breasts and season with salt and pepper. Cook for 5 minutes, then flip.
3. Add enough water to cover the chicken, cover the skillet, and cook for 7-10 minutes until the chicken reaches an internal temperature of 165°F. Set aside to cool.
4. In a medium pan, heat the remaining olive oil over low heat. Sauté garlic and one-third of the chopped onions until soft, about 2-3 minutes.
5. Add one-third of the green chiles, beans, water, bouillon, and cumin. Mix well, cover, and simmer on low for 15 minutes. Add shredded chicken and cook for an additional 5 minutes until thickened. Set aside.
6. To prepare the sauce, melt the butter over medium heat in a large nonstick pan. Add the remaining chopped onion and cook until translucent, about 3-4 minutes.
7. Add flour, stir well, and cook for 1 minute. Slowly whisk in the chicken broth until smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes.
8. Add the remaining green chiles, jalapeños, and salt to taste. Cook for another minute, then remove from heat and stir in the sour cream.
9. 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 and white bean filling. Roll the tortillas and place them seam side down in the dish.
10. Pour the remaining enchilada sauce over the enchiladas and top with cheese. Cover with aluminum foil and bake for 20-30 minutes until hot and the cheese is melted.
11. Remove from the oven and serve garnished with fresh chopped cilantro.

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