Filling: In medium heat pan cook garlic & onions in olive oil until soft, about 2-3 minutes.
Sauce: Melt better over medium heat. Add onion until soft about 3-4 minutes.
Sauce: Add flour & stir. Cook for 1 minute constantly stirring. Slowly whisk in the broth. Cook until it boils, 4-5 mins. Add chiles & salt to taste. Cook 1 min & remove from heat. Stir in sour cream.
Filling: Add chiles, beans, bullion, cumin, & water.
Mix well & cover. Simmer on low 15 minutes.
Remove cover & add chicken. Cook for another 5 mins or until it thickens & liquid boils down.
Spread about 1/4 cup of sauce on bottom of glass baking dish.
I prefer whole wheat tortillas, but you can use any kind you like. Must be low carb if you are tracking WW points for the recipe. This recipe is 5 pts for 1 enchilada.
The finished filling!
Fill each tortilla with 1/3 cup filling.
Roll & place seam side down in dish.
Pour the sauce over the top of the enchiladas.
Top with shredded cheese. I like to use Shoprite taco blend. They also have a Mexican blend & regular cheddar would taste good too. Cover with foil & bake 20-30 mins.
Remove foil & top with chopped cilantro & scallions. Enjoy!
- For the filling
- 1.0 Cooked chicken breast
- Olive oil
- 0.0c White onion, minced
- 4.0oz Can of chopped green chiles
- 15.0oz Can of cannellini beans
- 1.0 Chicken bullion
- 1.0tsp Cumin
- For the sauce
- 1.0tsp Butter
- 0.0c Chopped white onion
- 1.0c Fat free chicken broth
- 7.0oz Can chopped green chile
- 0.0c Light sour cream
- Sea salt
- Reduced fat Mexican cheese
- 8.0 Low carb tortillas
- Cilantro, chopped
- Scallions, chopped