Thursday, January 13, 2011

Chicken Enchiladas with Salsa Verde

One word to describe these:


Chicken and White Bean Enchiladas with Creamy Green Chile Sauce
Servings: 8 • Serving Size: 1 enchilada Old Points: 4 Points: 5
Calories: 230 • Fat: 7.3 g Protein: 20.4 g Carb: 28.7 g Fiber: 12.2 g 

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
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!)
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.

Green Chile Enchilada Sauce:
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. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to tatse. Cook another minute then remove from the heat. Stir in the sour cream.

Spread about 1/4 cup of the enchilada sauce on the bottom of a 9x13" baking dish. 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. 

I followed the recipe exactly and these turned out great!!  Instead of using low-carb tortillas (which were like $5-um no) I used 98% fat free.  I know my cell phone pictures are extremely underwhelming but in real life they looked just like the photo on the website.  No, really, they did!  I made this black bean, avocado, cucumber, and tomato salad to go along with the enchiladas.  The salad was good as well, but it makes quite a bit and it wasn't as great leftover as the cucumbers get kind of mushy.  Rob thought the enchiladas were the best low-cal meal he'd ever had. 


Shannon said...

Did you make your own stock like she did??

Monique said...

No, I usually have homemade stock in the freezer but I'm out.

Shannon said...

I've never done that, my crock pot went to crock pot heaven anyway :(