Go Back

Chicken and White Bean Enchiladas

laura
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine American
Servings 8
Calories 396 kcal

Ingredients
  

  • 1 can Canneloni Beans
  • 1 can Green Chilis
  • ¼ cup Onion Finely Chopped
  • 1 tsp. Cumin
  • 2 tsp. Garlic Minced
  • ¼ cup Water
  • 8 oz. Chicken Shredded
  • ½ tsp. Chicken Bouillon
  • 1 tsp. Olive Oil
  • For The Sauce:
  • 1 tbsp. Butter
  • 2 tbsp. Flour
  • ½ cup Onion Chopped
  • 1 cup Chicken Broth
  • 2 Jalapenos Deseeded And Finely Chopped
  • ½ cup Light Sour Cream
  • 2 cans Green Chilis
  • ¾ cup Low Fat Taco Blend Cheese
  • 8 Flour Tortillas

Instructions
 

  • Heat the oven to 375 degrees.
  • Add the oil to a pot over medium heat, and saute ¼ cup of onions until beginning to soften.
  • Mix in the garlic and saute for 30 more seconds. Stir in the chilis, beans, water, bouillon and cumin. Simmer for 15 minutes.
  • Add the chicken, and remove from the heat to cool.
  • Heat the butter in another pot over medium heat, and mix in the ½ cup onion. Saute until softened.
  • Stir in the flour and saute another minute. Slowly stir in the broth until combined.
  • Mix in the chilis, jalapenos and salt to taste. Remove from the heat and stir in the sour cream.
  • Place a ¼ cup of the sauce in the bottom of a 9x13 baking dish.
  • Roll the filling up in the tortillas, and place into the baking dish.
  • Top the tortillas with the remaining sauce and cheese. Bake for 20-30 minutes.
  • Enjoy!
Keyword Chicken and White Bean Enchiladas