White Chicken Enchiladas with Sour Cream Sauce

Ingredients( for filling):

3 TB olive oil
1 med. onion, chopped
2 TB minced garlic (or garlic powder)
1 TB ground cumin
3 TB all purpose flour
1-2 chicken breasts, skinless, boneless
16 oz. white navy or Northern beans
4 oz. chopped green chiles, drained
15 oz. low sodium chicken broth
1 package of 10 6" flour tortillas

Ingredients (for sauce):

3 TB butter (option: olive oil)
3 TB all purpose flour
2 cups low sodium chicken broth
1 cup lite sour cream
4 slices of Pepper Jack cheese

I try to use as many products that are lower in sodium and fat as possible. I also added the navy beans for added fiber to this dish, although if you don't like them you can eliminate them.

Filling: Note; in an effort to eliminate as much sodium from this dish as possible, I used dry navy beans. Follow directions on package to soak and pre-cook. Set aside to use later in this dish. To save time, you can cook chicken breast ahead of time or use pre-cooked chicken breasts. Chop or shread chicken breast meat and set aside. Saute minced garlic and chopped onion in heated olive oil until onions are transparent. Add the cumin, broth and flour. Wisk to remove any lumps. Let simmer. Add chicken and beans to liquid mix. Simmer until both are thoroughly heated. Set aside.

Sauce: Melt butter (can use olive oil) then add flour and chicken broth. Wisk to remove lumps and allow to heat without boiling. Add 1 cup of lite sour cream. Do NOT bring to boil. Simmer gently. (sour cream will curdle otherwise). When it thickens, remove from heat.

Assemble: Spray bottom of 13" x9" baking pan. Spoon 2 TB of chicken and bean mixture into one flour tortilla. Fold and lay in baking pan. Continue until pan is filled with all 10 tortillas. Pour sour cream sauce over the filled tortillas. Lay one slice of Pepper Jack cheese over the middle of 2-3 tortillas until all are covered.

Preheat oven to 350 degrees. Put baking dish in oven for 20-25 mins. until cheese has melted and filling is hot. Serves: 10 people.

Serving Size: Serves 10

Number of Servings: 10

Recipe submitted by SparkPeople user PAMATGA13.