Chicken and White Bean Enchiladas with Creamy Salsa Verde

I discovered another fantastic food blog through a link on a friend's Facebook page. The blog is called Skinny Taste and the recipes are all created or adapted by Gina, who loves to make healthy, flavorful dishes. She even breaks down the nutritional content of each serving and calculates Weight Watcher's points! Her photos are beautiful and I spent over an hour yesterday combing through her archives. When I came across this recipe for enchiladas they looked so good and the title sounded so yummy that I had to make them right away.

I just made a few changes for personal taste (nothing drastic). Mainly I added more chicken since the original recipe's 8 oz was not going to satisfy the stomachs in my house. I left out the jalapenos since the chilies added enough spice for our taste. As always, if you want the original recipe, I've linked to it below.

When purchasing the diced green chilies, please note that you'll need a 4 oz can AND a 7 oz can. I messed up and only bought a 7 oz can but luckily still had a 4 oz can in the back of my pantry.

CHICKEN AND WHITE BEAN ENCHILADAS WITH
CREAMY SALSA VERDE
adapted from SkinnyTaste.com

Filling:
2 tsp. olive oil
1/4 cup minced onion
2 garlic cloves, minced or pressed
1 can (4 oz) chopped green chilies
1 can (15.8 oz) Navy (or Cannellini) beans, undrained
1/3 can water (empty bean can)
1 chicken bouillon (or 1 tsp chicken base)
1 1/2 tsp. cumin
3 cups shredded, cooked chicken breast

Sauce:
1 Tbsp. butter
1/2 cup minced onion
2 Tbsp. flour
1 cup chicken broth
1 can (7 oz) chopped green chilies
2 jalapenos, seeded and chopped (optional)
salt, to taste
1/2 cup sour cream (light or fat free are fine)

8 medium-sized flour tortillas
1 cup shredded Mexican cheese blend
chopped fresh cilantro for garnish

Preheat oven to 375 degrees. In a saute pan, heat olive oil on low. Add onions and garlic and saute until soft, about 2-3 minutes. Add chilies, beans, water, bouillon, and cumin. Mix well and cover; simmer on low 15 minutes. Remove cover and add chicken and cook until mixture is thickened and liquid boils down. Set aside.

In a medium saucepan, melt butter over medium heat. Add onions and cook until onions soften and turn translucent, about 3-4 minutes. Add flour and stir well; cook for 1 minute stirring constantly. Slowly whisk in the chicken broth until smooth. Cook until sauce boils and thickens; add green chilies, jalapenos if using, and salt to taste. Cook another minute and then set aside to cool slightly.

Lightly coat a 9x13 baking dish with cooking spray. Fill each tortilla with a little over 1/2 cup of filling, roll, and place in dish.

Pour sauce into a blender and add sour cream; puree until smooth. Pour evenly over tortillas. Sprinkle with cheese. Bake for 20 minutes or until hot and bubbly. Garnish with chopped cilantro.