Chicken and White Bean Enchiladas with a Creamy Sauce

On my birthday my sister cooked me dinner and made this delicious recipe for Chicken and White Bean Enchiladas in a Creamy Sauce. It was so good that I had to share it with all of you.

I should have taken a picture of the entire meal in the casserole dish, but forgot because I was not feeling the best on my birthday. Today I had some for lunch and remembered to get a picture before I ate for you all to see.

Here is what you need to create this tasty dish:

For the Chicken and White Bean Filling:

  • 1 tsp Olive Oil
  • 1/4 Cup Minced White Onion
  • 2 Cloves Minced Garlic
  • 1 Can (4.5 ounce) Chopped Green Chiles
  • 1 Can Cannellini Beans
  • 8 Ounces of Cooked Shredded Chicken (my sister bought the roasted chicken from the grocery store and cheated-lol)
  • 1/3 Cup of Water
  • 1 Chicken Bullion
  • 1 tsp Cumin

For the Green Chili Enchilada Sauce:

  • 1 tsp Butter
  • 1/2 Cup Chopped White Onion
  • 2 Tbsp Flour
  • 1 Cup Chicken Broth
  • 1 Can (4.5 ounce) Chopped Green Chiles
  • Dash of Salt
  • 1/2 Cup Sour Cream
  • 3/4 Cup Shredded Mexican Cheese
  • 8 Medium Tortillas
  • Fresh Scallions or Cilantro for Top (Optional) My sister did not use this

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Preheat your oven to 350

For the Filling:

In a medium pan heat your Olive Oil on low and then add in your Onion and Garlic and saute that up until soft. Then add in your Green Chilies, Beans, Water, Bullion and Cumin. Mix it up good and then cover and let simmer on low for about 15 minutes. Then add in your Chicken and cook about 5 more minutes until it thickens and water boils down a bit. Have a taste (lol) and set aside.

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For the Sauce:

In a nonstick pan melt your Butter over medium heat and then add in your Onion and cook until soft and translucent. Add in the Flour and stirring constantly for about 1 minute. Then slowly whisk in the Chicken Broth until the sauce becomes smooth. Cook that on medium until the sauce boils and thickens. Next add in your Green Chilies and remove from the heat. Now stir in your Sour Cream. Lick spoon now (lol).

Assembly time!!!

Spread about 1/4 cup of the sauce on the bottom of a 9×13″ baking dish. Then fill each Tortilla with about 1/3 Cup of the Chicken and Bean Filling. Roll then up and place seam side down in the baking dish. Keep doing that until you have filled them all. Then pour the remaining sauce all over the top. Then sprinkle with your Cheese (we always put on extra Cheese, just sayin’). Cover the dish with Aluminum Foil and stick that baby into the oven for about 20-30 minutes and prepare for awesomeness!!! If you want Scallions of Cilantro on top do it when it comes out.

Of course you can always make it less calories by changing the recipe and using Low Fat Sour Cream, Fat Free Chicken Broth and Low Carb Tortillas, but for me I go full throttle since I can only have a small portion anyways.

I also ended my birthday dinner with a NY Cheesecake I requested my sister make because she makes it the best. I figured Cheesecake has protein so it was all good and it was. My sister RULES!!!

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Hope you will give this a try, trust me it was Delish!!

Enjoy !!

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