CHICKEN AND WHITE BEAN ENCHILADAS WITH CREAMY SALSA VERDE
All I can say is YUM! Found this recipe here ---> http://www.skinnytaste.com/2010/06/chicken-and-white-bean-enchiladas-with.html?m=1
Provided by a.wall23
Categories Chicken
Time 25m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : Calories 235.8, Fat 9.5, SaturatedFat 4.5, Cholesterol 37.4, Sodium 543.8, Carbohydrate 23.4, Fiber 6.8, Sugar 3.8, Protein 15.2
CHICKEN AND WHITE BEAN ENCHILADAS WITH CREAMY SALSA VERDE
Steps:
- 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.
WHITE BEAN CHICKEN ENCHILADAS
We have Mexican night at least once a week, and this is the perfect meal for it, sure to satisfy any craving! The white bean mash serves as a replacement for the oh so boring refried beans. You'll notice it gives a great zesty dimension to the dish. I recommend serving with sides of salsa and sour cream and a nice helping of yellow rice. Mmmmmm!
Provided by Dans La Lune
Categories Chicken Breast
Time 1h
Yield 10-16 enchiladas, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat large pan with olive oil. Add chicken either whole or sliced into strips.
- Season chicken in pan with fajita seasoning, onion powder, cayenne pepper, and salt and pepper, using more or less according to your preferred taste.
- Meanwhile, as chicken cooks, drain beans from cans and rinse thoroughly in a colander. Place in food processor or bowl. Add water. Grind beans with food processor or a hand chopper until resembling refried bean texture, like a paste.
- Add cumin, more cayenne pepper if desired, and a generous amount of salt to bean paste. Blend well.
- Once chicken is cooked, remove from heat and cut in strips if not done so already. Set aside.
- Take a single corn tortilla, and spread a spoonful of bean paste on it. Put a few pieces of the cut up chicken down the center in a line. Add a sprinkle of the colby jack cheese blend.
- Roll up the tortilla and place seam side down in the casserole dish. Repeat using as many tortillas as it takes to fill the entire dish.
- With leftover bean paste, spread in cracks and crevices of enchiladas, like mortar on bricks.
- Sprinkle cheddar cheese over top of the entire dish.
- Bake in oven at 350 degrees for 15 or 20 minutes or until hot. Use broiler if necessary to melt cheese completely.
- Serve with a side of yellow rice and condiments such as sour cream and salsa.
- In a 13 x 9 casserole dish, spread bean paste thinly.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #eggs-dairy #poultry #mexican #cheese #chicken #spicy #comfort-food #inexpensive #meat #chicken-breasts #taste-mood
You'll also love