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Chicken and White Bean Enchiladas with Creamy Salsa Verde Recipe

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This recipe for Chicken and White Bean Enchiladas with Creamy Salsa Verde is from Martell Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Chicken & White Bean Filling
Ingredients:  
Ingredients:  
1 tsp. olive oil
¼ c. minced white onion
2 cloves garlic (minced)
4.5 oz. can chopped green chilies
1 (15.5 oz.) can Navy or Cannellini beans
8 oz. cooked chicken breast, shredded
¼ c. water
1 chicken bouillon
1 tsp. ground cumin)
Directions:
Directions:
Preheat oven to 375º.
In a medium pan, heat olive oil on low; add onions and garlic. Sauté until soft, about 2 - 3 minutes. Add green chilies, beans, water, bouillon, and cumin. Mix well and cover. Simmer on low for 15 minutes. Remove cover! Add chicken and cook an additional 5 minutes or until it thickens and liquid boils down. Set aside.
 

Creamy Salsa Verde Sauce
Ingredients:  
Ingredients:  
2 tsp. butter
½ c. white onion, chopped
2 T. flour
1 c. reduced sodium chicken broth
7 oz. chopped green chilies
2 jalapeños, chopped. (can also use jarred)
Kosher salt
½ c. light sour cream
¾ c. reduced fat Mexican cheese
8 (8 inch) flour tortillas
chopped fresh cilantro or scallions (or both
Directions:
Directions:
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 chicken broth until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens. Add green chilies, jalapeños, and salt to taste. Cook another minute then remove from the heat. Stir in the sour cream.
TO ASSEMBLE:
Spread about ¼ cup of the enchilada sauce on the bottom of a 9 x 13” baking dish. Fill each tortilla with ⅓ cup of the chicken/bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas. Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum foil and bake 20 - 30 minutes until the enchiladas are hot and the cheese is melted. Remove from the oven and top with fresh cilantro and/or scallions.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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