Chicken and White Bean Enchiladas
Flour tortillas filled with chicken or turkey and white beans, smothered in a creamy sauce and topped with cheese, then baked until golden and bubbly.
Ingredients
- 8 large soft flour tortillas 8 inch
- 1 onion
- 3 Tbsp butter
- 3 Tbsp flour
- 2 tsp cumin
- 1 tsp dry chicken stock or 1 package or cube
- 2 ½ cups chicken broth
- ½ cup sour cream not reduced fat
- 2 cups shredded old cheddar cheese divided
- 3 cups chopped cooked chicken or turkey
- ½ 19 oz can drained and rinsed white kidney beans about 1 ½ cups
- 1 127 ml can green chilies
- ¼ medium sweet red pepper
- 1 large handful chopped cilantro
- salt and pepper to taste
Instructions
- Finely mince onion. Melt butter in large skillet and saute onion until soft. Add flour, dried chicken stock and cumin and stir until no white flour is visible. Add chicken broth and simmer until thick and bubbling. Remove from heat and stir in sour cream. Season with salt and pepper.
- Chop or shred chicken or turkey into small pieces. Combine with drained and rinsed white beans and canned green chilies. Finely dice red pepper and add to mixture along with salt and pepper.
- Chop fresh cilantro and add half to the chicken mixture, reserving the rest for the top and for garnish.
- Add ½ cup of sauce to the chicken mixture and combine well. Add ½ cup of sauce to the bottom of a 9 x 13 baking dish and spread evenly.
- Shred cheese and divide in half, reserving 1 cup for the top.
- Prepare assembly line with tortillas, large dinner plate, chicken mixture, cheese, ending with large baking dish. Place a ladle or two of sauce in the centre of the large dinner plate. Press one tortilla into the sauce and put about ½ cup of the chicken mixture in a line down the centre. Add some shredded cheese, then roll into a tube. Place in the baking dish. Repeat with the remaining tortillas. Arrange so they are lined up crosswise evenly.
- Pour remaining sauce over the tortillas and spread evenly. Top with the rest of the cheese. Let rest while the oven preheats to 350 degrees. Ensure the rack is set to the middle position. Bake for 45-50 minutes until the top is browning and bubbling.
- Sprinkle top with chopped fresh cilantro. Allow to rest at least 10 minutes before serving.
Nutrition
Calories: 411kcalCarbohydrates: 30.1gProtein: 27.7gFat: 19gSaturated Fat: 10.5gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.8gTrans Fat: 0.3gCholesterol: 91.4mgSodium: 1071mgPotassium: 359.7mgFiber: 3.8gSugar: 3.9g
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