How to make chicken white bean enchiladas w/salsa verde

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!