Chicken and White Bean Enchiladas
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dishes
Serves: 4
Ingredients
  • 2 chicken breasts
  • 2 cloves garlic, minced
  • ½ onion, diced
  • ¼ cup low sodium chicken broth
  • ½ teaspoon pink himalayan salt
  • 1 can white navy beans
  • ½ cup roasted salsa verde or enchilada red sauce (see links for recipes)
  • ¼ cup cilantro, chopped
  • 1 tablespoon lime juice
  • 1 cup spinach chopped
  • 8 fajita size corn tortillas
  • garnishes: queso fresco, fresh tomato, lettuce, cilantro and pickled jalapeños
Instructions
  1. In a slow cooker, cook chicken breast with garlic, onion, broth, and salt for 6-7 hours on low until easily shreddable.
  2. Shred meat and stir in the beans, cilantro, spinach and lime juice plus ½-1 cup sauce (either salsa verde or red sauce).
  3. To assemble enchiladas: Preheat oven to 350 degrees.
  4. Lightly brush or spritz both sides of tortillas with olive oil and arrange on a baking sheet in a single layer.
  5. Toast tortillas about 8 minutes. They should still be pliable.
  6. Let tortillas cool just enough that you can handle them.
  7. Place a scoop of filling along the center of each tortilla and roll it up.
  8. Place tortillas seam side down in a lightly greased baking dish. Repeat for remaining tortillas.
  9. Pour sauce over tortillas being sure to cover the tortillas completely.
  10. Top with cheese if desired.
  11. Bake 20 minutes.
  12. Serve hot with cilantro, lettuce, tomatoes and pickled jalapeños for garnish.
Notes
Nutrition calculated without garnishes.
Nutrition Information
Serving size: 2 enchiladas Calories: 277 Fat: 3g Carbohydrates: 42g Sodium: 718mg Fiber: 9g Protein: 22g
Recipe by at https://www.cookingupclean.com/chicken-and-white-bean-enchiladas/