Chicken and White Bean Enchiladas
Total time
Author: Kari - CookingUpClean
Recipe type: Main Dishes
Serves: 4
- 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
- In a slow cooker, cook chicken breast with garlic, onion, broth, and salt for 6-7 hours on low until easily shreddable.
- Shred meat and stir in the beans, cilantro, spinach and lime juice plus ½-1 cup sauce (either salsa verde or red sauce).
- To assemble enchiladas: Preheat oven to 350 degrees.
- Lightly brush or spritz both sides of tortillas with olive oil and arrange on a baking sheet in a single layer.
- Toast tortillas about 8 minutes. They should still be pliable.
- Let tortillas cool just enough that you can handle them.
- Place a scoop of filling along the center of each tortilla and roll it up.
- Place tortillas seam side down in a lightly greased baking dish. Repeat for remaining tortillas.
- Pour sauce over tortillas being sure to cover the tortillas completely.
- Top with cheese if desired.
- Bake 20 minutes.
- Serve hot with cilantro, lettuce, tomatoes and pickled jalapeños for garnish.
Nutrition calculated without garnishes.
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/
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