Chicken and White Bean Enchiladas with Creamy Salsa Verde

From...http://www.skinnytaste.com/

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

Green Chile Enchilada Sauce:

• 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)
• salt
• 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!)

Preheat oven to 375 degrees.

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!