....is a Enchilada Verde Date

Chicken and White Bean Filling:

1 tsp olive oil
1/4 cup minced white onion
2 cloves garlic, minced
1 can (4 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 jar green chile salsa
3/4 cup reduced fat Mexican cheese
8 medium tortillas
chopped fresh cilantro or scallions

Preheat oven to 375°.

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.

 Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.

Assembly:
Spread about 1/4 cup of the enchilada sauce (green chile salsa) on the bottom of a 9x13" baking dish (you dish will wor you'll prob justt do two layers. put a little sauce and a layer of cheese in between).

 

Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared 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.

CPB.

Mine.