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    • Kris Hines

      chicken verde and white bean enchiladas

    • Dede Elliott

      Um, the best enchiladas ever. skinnytaste.com Chicken and White Bean Enchiladas with Creamy Salsa Verde White beans, shredded chicken, green chile, sour cream and cheese. Need I say more? These have just the right amount of kick to them and hit the spot if you're craving Mexican food. They are high in fiber and so filling (one enchilada is a perfect serving size). The easiest way for me to make shredded chicken is in my crock pot. I let it cook all day while I'm at work, then I come home and shred it and freeze the broth for other recipes. Click here for the recipe. For other great enchilada recipes try my favorite Chicken Enchiladas with Red Enchilada Sauce, or Turkey and Black Bean Enchiladas. Look for half point tortillas that are whole wheat and low carb such as La Tortilla Factory. 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!) Preheatoven to 375°. For the Filling: In a medium pan, heat olive oil on low. Addonions, garlic and sauteuntil soft, about 2-3 minutes. Add green chiles, beans, water, bullion, and cumin. Mixwell and cover. Simmeron low 15 minutes. Removecover, 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, meltthe butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Addflour and stir well. Cookfor 1 minute, stirring constantly. Slowly whisk inthe chicken broth. Whiskuntil the sauce becomes smooth. Cookover medium heat until the sauce boils and thickens, about 4-5 minutes. Addgreen chiles, jalepeños, and salt to tatse. Cookanother minute then remove from the heat. Stir in the sour cream. Spreadabout 1/4 cup of the enchilada sauce on the bottom of a 9x13" baking dish. Filleach 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 fillingremainder of the tortillas. Pourthe enchilada sauce over the top of the enchiladas. Topwith cheese. Cover with aluminum and bake20-30 minutes, until the enchiladas are hot and the cheese is melted. Removefrom oven and top with fresh cilantro or scallions.

    • Lucy U

      Skinny Chicken and White Bean Enchiladas with Creamy Salsa Verde #verde #enchiladas #chicken #whitebean

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