{"id":2141,"date":"2024-11-08T10:18:21","date_gmt":"2024-11-08T16:18:21","guid":{"rendered":"https:\/\/dmentd.com\/blog\/?p=2141"},"modified":"2024-11-08T10:18:21","modified_gmt":"2024-11-08T16:18:21","slug":"chicken-and-white-bean-enchiladas-with-creamy-salsa-verde","status":"publish","type":"post","link":"https:\/\/dmentd.com\/blog\/chicken-and-white-bean-enchiladas-with-creamy-salsa-verde","title":{"rendered":"Chicken and White Bean Enchiladas with Creamy Salsa Verde"},"content":{"rendered":"\n<p><strong><span style=\"text-decoration: underline;\">For the Chicken and White Bean Filling:<\/span><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 TSP olive oil<\/li>\n\n\n\n<li>\u00bc C onion (minced)<\/li>\n\n\n\n<li>2 cloves garlic (minced)<\/li>\n\n\n\n<li>1 MED bell pepper (minced)<\/li>\n\n\n\n<li>15\u00bd OZ canned navy or cannellini beans<\/li>\n\n\n\n<li>8 OZ cooked shredded chicken breast<\/li>\n\n\n\n<li>\u00bc C water<\/li>\n\n\n\n<li>1 cube chicken bullion<\/li>\n\n\n\n<li>1 TSP ground cumin<\/li>\n<\/ul>\n\n\n\n<p><strong><span style=\"text-decoration: underline;\">For the Green Chile Enchilada Sauce:<\/span><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 TSP butter<\/li>\n\n\n\n<li>\u00bd C onion (chopped)<\/li>\n\n\n\n<li>2 TBS flour<\/li>\n\n\n\n<li>1 C reduced sodium chicken broth<\/li>\n\n\n\n<li>1 MED bell pepper (chopped)<\/li>\n\n\n\n<li>kosher salt<\/li>\n\n\n\n<li>\u00bd C light sour cream<\/li>\n\n\n\n<li>\u00be C reduced fat Mexican cheese<\/li>\n\n\n\n<li>8 8-inch flour tortillas<\/li>\n\n\n\n<li>Chopped fresh cilantro or scallions (or both)<\/li>\n<\/ul>\n\n\n\n<p>Oven: 375\u00b0<\/p>\n\n\n\n<p><strong><span style=\"text-decoration: underline;\">For the Filling:<\/span><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes.<\/li>\n\n\n\n<li>Add bell pepper, beans, water, bullion, and cumin. Mix well and cover. Simmer on low 15 minutes.<\/li>\n\n\n\n<li>Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.<\/li>\n<\/ol>\n\n\n\n<p><strong><span style=\"text-decoration: underline;\">For the Creamy Salsa Verde Sauce:<\/span><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>In a large nonstick pan, melt the butter over medium heat. Add onion and bell pepper and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes.<\/li>\n\n\n\n<li>Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth.<\/li>\n\n\n\n<li>Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add salt to taste.<\/li>\n\n\n\n<li>Cook another minute then remove from the heat. Stir in the sour cream.<\/li>\n<\/ol>\n\n\n\n<p><strong><span style=\"text-decoration: underline;\">To Assemble:<\/span><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Spread about 1\/4 cup of the enchilada sauce on the bottom of a 9\u00d713\u2033 baking dish. Fill each tortilla with 1\/3 cup of the chicken\/white bean filling.<\/li>\n\n\n\n<li>Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.<\/li>\n\n\n\n<li>Pour the enchilada sauce over the top of the enchiladas. Top with cheese.<\/li>\n\n\n\n<li>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.<\/li>\n<\/ol>\n\n\n\n<p>Serving: 1 enchilada, Calories: 231 kcal, Carbohydrates: 24 g, Protein: 20 g, Fat: 8 g, Cholesterol: 30 mg, Sodium: 840 mg, Fiber: 9 g, Sugar: 2 g<\/p>\n\n\n\n<p>Yields 8 servings.<\/p>\n\n\n\n<p><a href=\"https:\/\/www.skinnytaste.com\/chicken-and-white-bean-enchiladas-with\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/www.skinnytaste.com\/chicken-and-white-bean-enchiladas-with<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>For the Chicken and White Bean Filling: For the Green Chile Enchilada Sauce: Oven: 375\u00b0 For the Filling: For the Creamy Salsa Verde Sauce: To Assemble: Serving: 1 enchilada, Calories: 231 kcal, Carbohydrates: 24 g, Protein: 20 g, Fat: 8 g, Cholesterol: 30 mg, Sodium: 840 mg, Fiber: 9 g, Sugar: 2 g Yields 8 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-2141","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2141","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/comments?post=2141"}],"version-history":[{"count":1,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2141\/revisions"}],"predecessor-version":[{"id":2142,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2141\/revisions\/2142"}],"wp:attachment":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/media?parent=2141"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/categories?post=2141"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/tags?post=2141"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}