Chicken and White Bean Filling:
- 1 tsp olive oil
- 1/2 cup minced white onion
- 2 cloves garlic, minced
- 1 can (4.5 oz.) chopped green chiles
- 15.5 can Great Northern Beans
- 8oz. cooked shredded chicken breast
- 1/3 can water
- 1 chicken bullion
- 1 tsp cumin
- 1 tsp. butter
- 1/2 cup chopped white onion
- 2 tbsp. flour
- 1 cup fat free chicken broth
- 7oz can chopped green chiles
- 2 jalapenos, chopped (jarred okay...it would be fine to leave these out in case you are serving kids)
- 1/2 cup light sour cream
- 3/4 cup reduced fat mexican cheese (to save some calories...this is not necessary)
- 8 medium low carb tortillas
- chopped fresh cilantro or scallions (or both!)
For the filling...
-In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, water, bullion and cumin. Mix well and cover.
-Simmer on low 15 minutes. Romove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.
Green Chile Enchilada Sauce:
-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 the chicken broth. Whisk until the sauce become smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalapenos, and salt to taste. Cook another minute then remove from the heat. Stir in the sour cream.
-Spread about 1/4 cup of the enchilada sauce on the bottom of the 9x13 inch baking dish. Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepare baking dish. Continue filling remainder of the tortillas.
-Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions.
NUTRITIONAL INFORMATION: SERVINGS 8-SERVING SIZE 1 ENCHILADA-CALORIES 230-FAT 7.3g-PROTEIN 20.4g-CARB 28.7g-FIBER 12.2g
NOTE FROM ANGELA: THE NUTRITIONAL INFORMATION CAME FROM THE ORIGINAL BLOG...IT WILL BE AN ESTIMATE OF INFOMATION DEPENDING ON WHAT KIND OF TORTILLAS YOU USE. (ORIGINAL RECIPE USED 50 CALORIE TORTILLAS). THESE ARE A LITTLE LABOR INTENSIVE BUT THEY ARE WORTH IT! THEY COULD EASILY BE MADE THE DAY BEFORE AND THEN HEATED IN THE OVEN BEFORE SERVING...PROBABLY MORE LIKE 30-40 TO MINUTES. THESE ARE HEALTHY BUT HAVE A TON OF FLAVOR! WE SERVED IT WITH REFRIED BEANS AND A SALAD WITH SALSA AS THE DRESSING. YUMMMMM!