Chicken and White Bean Enchiladas with Creamy Salsa Verde
- 1 tsp olive oil
- 1/4 cup minced white onion
- 2 cloves garlic, minced
- 1 can (4.5 oz) chopped green chiles
- 15.5 oz can Navy beans (or Cannellini beans)
- 8 oz 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
- 7 oz can chopped green chile
- 2 jalapeños, chopped (I used jarred)
- salt
- 1/2 cup light sour cream
- 3/4 cup reduced fat Mexican cheese
- 8 medium low carb tortillas
- chopped fresh cilantro or scallions (or both!)
- Produce
- Cilantro or scallions, fresh (1)
- Cumin (1 tsp)
- Garlic (2 cloves)
- Green chile (1 7 oz can)
- Green chiles (1 can)
- Jalapenos (2)
- Navy beans (1 15.5 oz can)
- White onion (3/4 cup)
- Meat
- Chicken breast, cooked (8 oz)
- Chicken bullion (1)
- Canned Goods
- Chicken broth, fat free (1 cup)
- Cooking & Baking
- Flour (2 tbsp)
- Olive oil (1 tsp)
- Salt (1)
- Bread & Baked Goods
- Tortillas, medium low carb (8)
- Drinks
- Water (1/3 can)
- Dairy
- Butter (1 tsp)
- Mexican cheese, reduced fat (3/4 cup)
- Sour cream, light (1/2 cup)
Preparation
Read recipe preparation on skinnytaste.com
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Recipe Stats
Published June 29, 2010 (2 years ago).
309 people saved this recipe.
