Saturday, January 7, 2012

Chicken and White Bean Enchiladas with Creamy Salsa Verde

Boy the name of this recipe is long, I shall call it Chicken and White Bean Enchiladas from now on. After getting up the motivation to kick start the new year with some weight-loss goals Hubby and I decided we needed some new recipes to get excited about. I have been wanting to try making a green/white sauce for a while and was excited to see this recipe from Gina's Skinny Recipes pop up on my GoogleReader. These earned good reviews from Hubby and his only real suggestion for next time would be to add some sort of cold chunky salsa when serving, which I must say, isn't the worst idea in the world!

And yes, I forgot to take a picture...

Chicken and White Bean Enchiladas
Makes 8 Enchiladas
Estimated point value: 4 pts per enchilada

1 tsp EVOO
1 softball-sized white onion
2 cloves minced garlic
3 - 4.5 oz cans diced green chiles
15.5 oz can Cannellini beans
8oz (one large) chicken breast, cooked and shredded
1 -1/2 cup chicken stock
1 tsp cumin
1 tsp butter
2 Tbsp flour
2 jalapenos, chopped
1/2 cup lite sour cream
3 oz shredded reduced fat Mexican cheese blend
8 low carb tortillas (medium/soft taco)
Salt and pepper, to taste
  • Preheat oven to 375.
Enchilada Filling
  • In a large skillet, saute 1/4 cup of the minced onion and garlic in olive oil until tender.
  • Add one can of the green chiles, beans (undrained), 1/2 cup chicken stock, and cumin. Mix well and simmer for about 15 minutes.
  • Add chicken and cook until mixture thickens and the vast majority of the liquid is gone.
  • Set aside to cool.
Green Enchilada Sauce
  • In a large pan, saute the rest of the onion in butter until tender.
  • Add in flour and cook out a bit before whisking in the remaining 1 cup of chicken stock.
  • Whisk sauce until smooth and up to a boil.
  • Once the sauce has thickened up a bit add the other cans of chiles, jalapenos, salt and pepper.
  • Turn off heat and stir in sour cream.
Enchilada Assembly
  • In a greased casserole dish, spread a small amount of enchilada sauce on the bottom (1/4 cup or so).
  • Fill each tortilla with the chicken mixture, roll up, and place in the casserole dish seam-side down (I'm a weirdo and I weigh everything to make sure the filling is evenly one likes to have that one tiny enchilada that inevitably happens if you eye-ball it and have a poor eye-balling me.)
  • Spread the rest of the enchilada sauce on top and sprinkle on the cheese.
  • Bake at 375 for 25-30 minutes or until hot and bubbly.

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