Even though I've done chicken enchiladas before (green chile - to boot), I found this recipe on skinnytaste.com and wanted to give it a shot. She only calls for 8oz of chicken and a can of navy beans to fill out the enchiladas. And her sauce is different than mine. And hers is a lot healthier than mine.
Good thing they were fantastic.
Good thing they were fantastic.
Chicken and White Bean Enchiladas with Creamy Green Chile Sauce
(from here)
Chicken and White Bean Filling:
1 tsp olive oil
8-10 oz (uncooked) chicken breast (or 8 oz cooked, shredded chicken)
8-10 oz (uncooked) chicken breast (or 8 oz cooked, shredded chicken)
salt and pepper
1/2 onion, diced
1/2 onion, diced
3 cloves garlic, minced
15.5 oz can Navy beans (or Cannellini beans)
1/3 cup water
1 chicken bullion cube
1 tsp cumin
4.5 oz chopped green chiles (or 1 large fresh green chile)
4.5 oz chopped green chiles (or 1 large fresh green chile)
Green Chile Enchilada Sauce:
1 tsp butter
1/2 onion, diced
pinch of salt
pinch of salt
2 tbsp flour
1 cup fat free chicken broth
4.5 oz can chopped green chile (or 1 large fresh green chile)
1/2 cup light sour cream
3/4 cup reduced fat Mexican cheese
8 medium low carb tortillas
chopped fresh cilantro or scallions (to garnish)
==
If you don't have any cooked chicken on hand, just toss some breast meat into a hot pan with a thin layer of oil.
Salt and pepper.
Flip and cook til just done.
Even slightly under-done would be fine since we're going to be cooking it a lot more in a second.
Remove from the pan and let cool until you can shred it.
Add the onion to the same pan and add a pinch of salt.
Cook for 3-5 minutes or until the onions soften.
Add the garlic, beans, cumin, bullion cube and water.
Throw in the green chiles.
I didn't roast them first because I was in a rush. Turned out fine.
Cover and cook for 15 minutes on low heat.
==
Meanwhile, start the sauce and preheat the oven to 375F.
Add the butter and onions to a non-stick pan over medium heat.
Cook for 3-5 minutes.
Add the flour and stir to combine.
Cook for a minute.
Slowly add the chicken broth and stir constantly.
Keep stirring and the sauce will thicken as it comes up to a simmer.
Let it go for 5 minutes or until it's thickened considerably.
Add the green chiles in.
Stir to combine and let cook for another 5 minutes on low heat.
==
Meanwhile, add the shredded chicken to the beans.
Stir to combine and cook for 2 minutes.
Remove from the heat and let cool.
When your sauce is done, remove from the heat and add in the 1/2 cup of sour cream.
Stir to combine and set aside.
==
Grab a 9x13 pan and spread 1/4 cup of the sauce to the bottom to prevent sticking.
Fill each tortilla with 1/3 cup of filling and roll up.
Add to the baking dish.
Repeat with the rest of the tortillas.
I had exactly enough filling.
Cover with the sauce.
I liked the ends not completely covered. It gave a nice texture to the finished enchiladas.
I liked the ends not completely covered. It gave a nice texture to the finished enchiladas.
Cover with the 3/4 cup of cheese.
Cover with foil and bake for 25 minutes.
Remove foil and let cool for a few minutes.
Serve with some cilantro and maybe some hot sauce.
I thought these enchiladas were really outstanding. The meat had great flavor and the sauce was creamy and satisfying. The beans not only added some nice flavor, but the texture was a great addition.
I can't believe that these are healthier than my normal method. I guess it just goes to show that you don't always need the extra butter (sorry, Paula D).
Enjoy!
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