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Chicken and White Bean Enchiladas

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Dinner
Cuisine: American
Calories: 396
Ingredients Method

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

Method
 

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