Ingredients:
For the Chicken and White Bean Filling:
1 tbsp. Olive Oil (EVO)
1 Medium White Onion (diced medium)
2 tbsp. Fresh Garlic (minced)
2 oz. Jalapeno Chiles (pickled, canned)
1 Medium Fresh Jalapeno (sliced, then halved)
1 15 oz. can White Kidney Beans
8 oz. Chicken Breast (cooked, then shredded)
2 oz. Chicken Bullion
1 tsp. Ground Cumin
½ tsp. Ground Chipotle Pepper
½ tsp. Smoked Paprika
For the Salsa Verde Enchilada Sauce:
2 tbsp. Butter
2 tbsp. Flour
½ Medium White Onion (diced medium)
6 oz. Chicken Bouillon
2 oz. Jalapeno Chiles (pickled, canned)
1 Medium Fresh Jalapeno (sliced, then halved)
4 oz. Sour Cream
Salt and Pepper, to taste
4 oz. Queso Fresco
4 Medium Flour Tortillas
1 oz. Fresh Cilantro (chopped)
Preparation
- Preheat oven to 350 degrees
- For the Filling
- Heat EVO in a medium sized pot until hot
- Add onion and garlic – stir until softened about 2 minutes
- Lower the heat to medium
- Add jalapenos, kidney beans, bullion, and spices – stir in and let simmer for about 10 minutes
- Add chicken – stir in and let simmer for about 10 minutes until mixture thickened
- Set aside until ready to assemble enchiladas
- For the Salsa Verde Sauce
- melt the butter in a medium sized skillet
- Add the onion – stir in until softened
- Add flour and stir, making a roux
- Slowly add the bouillon – stirring in until the sauce is smooth
- Cook until the sauce comes to a boil – about 2 minutes
- Reduce the heat
- Add jalapenos and stir in
- Add salt and pepper, to taste
- Add the sour cream – stir in and simmer for about 4 minutes
- Put it all together
- Note: I do 2 enchiladas in 2 6” by 9” baking dishes
- Spread about 1/4 of the enchilada sauce on the bottom of each dish
- Fill each tortilla with ¼ of the chicken and bean mixture
- Roll the tortillas up and place 2 of them seam side down in each baking dish
- Pour the remaining sauce over the top of the enchiladas
- Top each dish with ½ of the Queso Fresco
- Cover with aluminum foil and bake in the oven for about 20 minutes until the cheese is melted and slightly browned
- Remove from oven and top with fresh cilantro as a garnish
- Serve with rice or a green salad