Chicken and White Bean Enchiladas

I made these for dinner last night. Whenever I try something new I'm always a tad nervous incase it's a flop....well...this one is AWESOME!

I got the recipe from here and modified it a little to fit our liking.

To make the filling - start some oil in a pan and sauté some garlic till fragrant, then add in a can of green chilies, a can of white beans, 1/3 cup chicken broth and some cumin...

Turn the heat to low and move over to your sauce. 

In a medium sauce pan melt 1 Tb of butter....add in 2 Tb of flour and mix it up...add in a can of green chilies and 1 cup chicken broth...stir till thickened and remove from heat. 

Back to the filling...

Add in some cooked-shredded chicken (about a breast) and stir it in...

Your filling's done!

Back to the sauce....

With your pot off the heat stir in 1/2 cup of sour cream till incorporated...

Sauce is done! 

Now to assemble...

Pour about 1/2 cup of your sauce in the bottom of a SPRAYED 9x13 pan. 

Take a flour tortilla and lay about 1/3 cup of filling in the middle and wrap it up - and line it in your pan. 

Pour the rest of your sauce over your enchiladas and top with some shredded cheese...

Pop into a 350* oven, covered, for about 30 minutes...take foil off and broil the top if you want...looky what you get! 

Chicken and White Bean Enchiladas

inspired by SkinnyTaste.com

Ingredients:

Filling:

1 tsp Olive Oil

2 Cloves Garlic - grated 

1 (4.5 oz) can Green Chilies

1 (15.5 oz) can White Beans 

8 oz cooked, shredded Chicken breast (about 1 breast) 

1/3 Cup Chicken Broth

1 tsp Cumin

Sauce: 

1 Tablespoon Butter

2 Tablespoon Flour

1 (4.5 oz) can Green Chilies 

1 Cup Chicken Broth

1/2 Cup Sour Cream

Shredded Cheese

Flour Tortillas (I used 8) 

DO IT: 

(preheat oven to 350*)

1. In a pan heat your oil and sauté garlic till fragrant. 

2. Add green chilies, white beans, broth and cumin - stir and lower heat to low. 

3. In a medium sauce pan melt your butter. 

4. Stir in flour and move around till paste-like. 

5. Add in can of green chilies and chicken broth and stir till smooth and starts to thicken then remove from heat. 

6. Add cooked chicken to filling pan and stir into beans/chilies. 

7. Stir in sour cream into sauce (away from the heat of stove) till nice and smooth. 

8. SPRAY your 9x13 pan and spread 1/2 cup of sauce in the bottom. 

9. Assemble enchiladas: Lay about 1/3 cup of filling in the middle of a tortilla and wrap it up. Line up enchiladas in your pan (I was able to fill/fit 8 in mine). 

10. Pour sauce over the top of enchiladas and top with cheese. 

11. BAKE covered for about 30 minutes then uncover and broil for a few minutes. 

12. ENJOY! 

*This recipe was so good on so many levels! 

I loved that it had a homemade sauce - for some reason it makes me feel all susie-homemaker or something....plus it's really fun to do! 

I loved that it only used ONE chicken breast! I'm all about stretching my meat (and budget!) - thankfully my family will eat beans without blinking an eye. 

I love that it's an oven meal - this means I can prep everything in advance and have my pan hanging out in the fridge. Then when late afternoon rolls around all I have to do is pop it in the oven! Score. 

I love that it's tasty - there's lots of flavor from all those green chilies but not a lot of heat (which is good considering 3/5 of my crew are kids!) - of course my hubby doctored his up with lots of hot sauce and other spicy goods. 

TRY IT! YUM.