These chicken and white bean enchiladas are not just food items. They have become more of a traditional practice that has been going around for centuries. And today, we are here to revive the tradition with our Chicken and White Bean Enchiladas recipe.
Ingredients
1tsp.Olive Oil
1Can Canelloni Beans, Drained And Rinsed
2tsp.Garlic, Minced
¼cupOnion, Finely Chopped
1small Can Green Chilis, Chopped
¼cupWater
½tsp.Chicken Bouillon
1tsp.Cumin
8oz.Chicken, Shredded
For the sauce:
½Onion, Chopped
1tbsp.Butter
1cupChicken Broth
2tbsp.Flour
1Large CanGreen Chilis, Chopped
2Jalapenos, Deseeded And Finely Chopped
¾cupLow Fat Cheese, Shredded
½cupLight Sour Cream
8Flour Tortillas
Instructions
Preheat the oven to 375 degrees.
In a saucepan over medium heat, cook the onions for the enchilada filling with the oil until softened.
Stir in the garlic for 30 more seconds.
Mix in the remaining ingredients for the filling except the chicken. Simmer for 15 minutes on low.
Add in the chicken and simmer another 5 minutes.
In a separate saucepan, mix the onions and butter for the sauce over medium heat until softened.
Stir in the flour, and saute for 1 minute. Mix in the broth a little at a time.
Add in the green chilis, jalapenos and then remove from the heat.
Stir in the sour cream. Fill each tortilla with an even serving of the bean mixture, and roll up.
Place seam side down in a 9x13 baking dish and top with the sauce.
Bake for 25 minutes, sprinkle with cheese and then bake for another 5.