Chicken and White Bean Enchiladas with Green Chile Sauce

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat only, raw

  12 oz or 340g

• Garlic

  Raw

  2 cloves, minced or 6g

• Onions

  Raw

  1 medium or 110g

• Pace diced green chilies

  Campbell soup company

  22 tbsp or 330g

• Navy beans

  Mature seeds, canned

  1 can (15 oz) or 425g

• Water

  Plain, clean water

  ¼ cup or 59g

• Chicken broth bouillon

  Dry, cubes

  1 cube or 4g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Butter

  Unsalted

  1 tbsp or 14g

• Wheat flour

  Whole-grain

  2 tbsp or 15g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Jalapeno peppers

  Raw

  2 pepper or 28g

• Salt

  Table

  1 dash or 0.4g

• Sour cream

  Reduced fat, cultured

  ½ cup or 121g

• Cheddar cheese

  ¾ cup, shredded or 85g

• Tortillas

  Flour

  8 tortilla, medium or 368g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

Directions

1. Heat the oven to 375° and lightly oil a 9x13-inch baking dish.
2. Season chicken with salt and black pepper. In a large skillet over medium heat, warm half the olive oil, add chicken, and sear 5 minutes per side. Add enough water to cover, cover the pan, and simmer 7–10 minutes until the chicken reaches 165°. Transfer to a plate to cool, then shred.
3. For the filling, set a medium pan over medium-low heat and add the remaining olive oil. Sauté the garlic and one-third of the chopped onions until softened, 2–3 minutes.
4. Stir in one-third of the green chiles, the navy beans, 1/4 cup water, bouillon cube, and cumin. Simmer covered on low for 15 minutes, then fold in the shredded chicken and cook 5 minutes more until thickened. Remove from heat.
5. For the sauce, melt the butter in a large nonstick pan over medium heat. Add the remaining chopped onions and cook until translucent, 3–4 minutes.
6. Sprinkle in the flour and cook, stirring, for 1 minute. Gradually whisk in the chicken broth until smooth; bring to a gentle boil and cook until thickened, 4–5 minutes.
7. Stir in the remaining green chiles, jalapeños, and a pinch of salt. Remove from heat and whisk in the sour cream.
8. Spread about 1/4 cup of the sauce in the prepared baking dish. Fill each tortilla with about 1/3 cup of the chicken–bean mixture, roll, and place seam-side down in the dish.
9. Pour the remaining sauce over the enchiladas and sprinkle with the shredded Mexican cheese. Cover with foil and bake 20–30 minutes until heated through and the cheese is melted.
10. Let rest 5 minutes, then garnish with chopped cilantro and serve.