I was looking for healthy recipes since I am trying to lose the baby pounds. My husband hasn't been traveling for work and he likes to eat a "real" (a protein and starch are required) dinner. I made some recipes from Gina's blog Skinnytaste before so I went back to see what she had new. I found this recipe for enchiladas, and Oh-My-Gosh, was it good. It reminded me of the Mexican Lasagna I had made a few months ago, but not near as fattening.
I should also add that I worked late the night we ate these and Mike pretty much had these half way complete when I walked through the door.
We pretty much followed Gina's exact recipe which is below.
Chicken and White Bean Filling:
1 tsp olive oil
1/4 cup minced white onion
2 cloves garlic, minced
1 can (4.5 oz) chopped green chiles
15.5 oz can Navy beans (or Cannellini beans)
8 oz cooked shredded chicken breast
1/3 can water
1 chicken bullion
1 tsp cumin
Green Chile Enchilada Sauce:
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 jalapeños, chopped
salt
1/2 cup light sour cream
3/4 cup reduced fat Mexican cheese
8 medium low carb tortillas
chopped fresh cilantro or scallions
Preheat oven to 375°
For the Filling:
In a medium pan, heat olive oil on low. Add onions, garlic and sauté until soft, about 2-3 minutes. Add green chilies, 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
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 chilies, jalapeños, and salt to taste. Cook another minute then remove from the heat. Stir in the sour cream.
Preparation
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.
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