Chicken and White Bean Enchiladas with Creamy Salsa Verde

This was surprising good! I used some homemade tomatillo salsa verde in place of the green chilies, no extra jalapenos (since the salsa already had some), and used dairy free cheese. I cooked two chicken breasts on bake steam for 15 minutes which left them just slightly undercooked and perfect once they finished cooking in this. It only ended up fitting in 6 tortillas for me, but that is just a portion issue for me on the filling. I might mash the beans a little bit next time for the filling, just personal preference for that. I cooked it covered for 20 minutes and then 15 minutes uncovered which ended up perfect!

This is a family favorite! I have made this many times. You can make it spicy if you like.

A favorite in our house!

This was an awesome meal!! I would rate it a 9 out of 10 and will keep it in the rotation. I used Elisa suggestions and mashed some of the beans to make a more creamy middle and also broiled the casserole at the end to get a nice golden brown top. We used a 4oz can of diced jalapenos and used almond flour instead of regular flour and also used Net Zero tortillas and this dish still came out awesome! It took a little longer to make than most recipes because u have to cook the chicken first and then cook the filling and then cook the sauce and then assemble and pop in the oven. Some of those can be done concurrently to save time. The cals per serving are based on one enchilada so keep that in mind if you are not making sides and planning on eating more than one serving. I ate 3 enchiladas and half an avocado for my dinner.

So yummy. switched beans for refried beans. Use one chopped jalepeno.

I mashed the beans a bit to make the filling more creamy. I also had a jar of salsa verde and I added a little to the sauce. I used queso blanco as the cheese. At the very end of cooking it in the oven, I broiled it for just a minute.