Spicy Chicken & White Bean Enchiladas

A tried and true dinner staple (and great for lunch leftovers!)

INGREDIENTS

For the Chicken and White Bean Filling:

• 1 tsp olive oil

• 1/4 cup chopped white onion

• 4 cloves garlic, minced

• 1/4 cup of hatch chili sauce

• 15.5 oz can white Cannellini beans

• 2 cooked and shredded chicken breasts

• 1/4 cup water

• 1 tsp ground cumin

• 1 tsp chili powder

• Freshly chopped cilantro

For the Green Chile Enchilada Sauce:

• 1 teaspoon butter

• 1/2 cup chopped white onion

• 2 tbsp flour

• 1 cup reduced sodium chicken bone broth

• 1/4 cup of hatch chili sauce

• 2 fresh jalapeños, chopped

• kosher salt

• 1/2 cup light sour cream

• 3/4 cup three cheese Mexican cheese (for the top!)

• 8 8-inch flour tortillas

DIRECTIONS

1. Preheat oven to 375°.

For The Filling:

1. In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes.

2. Add hatch chile sauce, beans, bone broth, cumin, chili powder, and cilantro. Mix well and cover. Simmer on low 15 minutes.

3. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.

For the Sauce:

1. 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.

2. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken bone broth. Whisk until the sauce becomes smooth.

3. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green hatch chili sauce, jalapeños, and salt to taste.

4. Cook another minute then remove from the heat. Stir in the sour cream

To assemble:

1. Spread a couple big spoon fulls of the enchilada sauce on the bottom of a 9×13″ baking dish (to prevent burning and sticking!).

2. Fill each tortilla with 1/3 cup of the chicken/white bean filling.

3. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas. If there is any leftover filling add it to the top of the dish.

4. Pour the enchilada sauce over the top of the enchiladas. Top with cheese.

5. Cover with aluminum foil and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. (I create a "tent" of aluminum foil so the melty cheese doesn't stick to the foil.

6. Remove the foil and broil until the cheese is crispy to your liking.

7. Remove from oven and top with any remaining fresh cilantro.

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Recipe from: https://www.skinnytaste.com/chicken-and-white-bean-enchiladas-with/