Chicken and White Bean Enchiladas with Creamy Salsa Verde

Name: Chicken and White Bean Enchiladas with Creamy Salsa Verde
Yield: 8
Ingredients: For the Chicken and White Bean Filling: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; For the Green Chile Enchilada Sauce: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!)

Chicken and White Bean Enchiladas with Creamy Salsa Verde was pinched from <a href="http://www.skinnytaste.com/2010/06/chicken-and-white-bean-enchiladas-with.html" target="_blank">www.skinnytaste.com.</a>

INGREDIENTS

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For the Chicken and White Bean Filling:1 tsp olive oil

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1/4 cup minced white onion

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2 cloves garlic, minced

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1 can (4.5 oz) chopped green chiles

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15.5 oz can Navy beans (or Cannellini beans)

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8 oz cooked shredded chicken breast

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1/3 can water

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1 chicken bullion

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1 tsp cumin

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For the Green Chile Enchilada Sauce:1 tsp butter

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1/2 cup chopped white onion

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2 tbsp flour

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1 cup fat free chicken broth

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7 oz can chopped green chile

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2 jalapeños, chopped (I used jarred)

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salt

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1/2 cup light sour cream

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3/4 cup reduced fat Mexican cheese

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8 medium low carb tortillas

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chopped fresh cilantro or scallions (or both!)

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