Chicken and White Bean Enchiladas with Creamy Salsa Verde

White beans, shredded chicken, green chiles, sour cream and cheese – need I say more?

Good

% Daily Values based on a 2,000 calorie diet

Step 1

For the Creamy Salsa Verde Sauce

Step 2

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.

Step 3

Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth.

Step 4

Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to taste.

Step 5

Cook another minute then remove from the heat. Stir in the sour cream.

Step 6

To assemble

Step 7

Spread about 1/4 cup of the enchilada sauce on the bottom of a 9×13″ baking dish. Fill each tortilla with 1/3 cup of the chicken/white bean filling.

Step 8

Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.

Step 9

Pour the enchilada sauce over the top of the enchiladas. Top with cheese.

Step 10

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.

Step 11

Serving: 1 enchilada, Calories: 231 kcal, Carbohydrates: 24g, Protein: 20g, Fat: 8g, Cholesterol: 30mg, Sodium: 840mg, Fiber: 9g, Sugar: 2gBlue Smart Points:5Green Smart Points:7Purple Smart Points:4Points +:6 KEYWORDS:BEST Chicken Enchilada Recipe, Chicken and White Bean Enchiladas with Creamy Salsa Verde, Creamy Chicken Enchiladas, low fat enchiladas, skinny enchiladas, weight watchers enchiladas

Step 12

3 points

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