But this recipe that I found on Skinnytaste.com eliminates all of those barriers for me, and I loved these. My husband now insists we have another permanent addition to the recipe box! I altered the recipe slightly for convenience and to taste - for example, I didn't have any chicken bullion, so I used some plain chicken stock instead; and I eyeballed my use of jarred jalapeno slices since my husband likes it spicy. I also subbed in a can of Great Northern White Beans instead of Navy Beans.
Here's the link to Gina's original recipe: Chicken Enchiladas with Green Chile Sauce. I've put the one that I used last night, with variations included, below:
Chicken and White Bean Filling:
- 1 tsp olive oil
- 1/2 cup minced white onion
- 2 cloves garlic, minced
- 1 can (4.5 oz) chopped green chiles
- 15.5 oz can Great Northern white beans
- 8 oz cooked shredded chicken breast
- 1/2 c chicken stock - reduced sodium
- 1 Tbsp cumin
- 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 jalapeƱos, chopped (I used jarred - about 10 slices)
- 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!) - not having any of this on hand, I didn't use it. But I think it would be delicious!
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. I simmered for only 10, then added the chicken, mixed well, sprinkled some salt and pepper, and let simmer for another 10 before removing the cover to reduce. I wanted to the chicken to really get a chance to absorb the flavor. Set aside.

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. I added about 1/3 c of broth at a time, whisked, then added more. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeƱos, 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. My sauce was thick, not runny, so it didn't spread without a rubber spatula. I did like this though. With the thicker sauce, it didn't feel like the tortillas would be swimming in it. 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. I had two tortillas left over from a smaller pack that I used so the pictures are little funny. Gina's are beautiful!
Oh wow, that looks and sounds wonderful! I love enchiladas, but ordering out seems so risky given how greasy they tend to be. Will have to check out this recipe sometime!
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