Chicken and White Bean Enchiladas

I have to start by saying that enchiladas are one of my favorite things to cook. We love all things Mexican food (cheese, beans, meat, tortillas) and honestly... you can't mess up enchys! Roll whatever you want into tortillas, top with sauce and bake. Boom. Easy. So I am always on the quest for new (and healthier) enchilada recipes and boy oh boy am I excited to share this one with you today! I have discovered my new love for cooking with white beans... such a delicious way to add protein! I do have to ask... why are the most delicious things the HARDEST to photograph? Some of the close up pics of these look gross but man I wish I was eating them now. Trust me folks. 

Ingredients
For the enchilada filling
Olive oil
1/2 cup onion, chopped
2 cloves minced garlic
1 can (4.5oz) chopped green chilies
15.5oz can Navy beans (or Cannellini beans)
2 cups cooked shredded chicken breast
1/3 cup water
1 chicken bullion cube
1 tsp cumin

For the Green Chile Enchilada Sauce

1 tsp butter
1/2 cup onion, chopped
2 tbsp flour
1 cup fat free chicken broth
7 oz can chopped green chilies
1 jalapeno, seeded and chopped
1/2 cup light sour cream
3/4 cup shredded Mexican cheese (can use reduced fat)
Tortillas
Chopped cilantro* optional

1. Filling: Saute the onion and garlic in the olive oil in a 
medium pan (2-3 minutes). Add green chilies, beans, water, 
bullion, and cumin. Mix well, cover and let simmer for 15 
minutes. Add chicken and let cook 5 minutes. 

2. Sauce: melt the butter in a separate pan and saute onions about 2-3 minutes. Add flour and stir for 1 minute. Slowly whisk in chicken broth until the sauce becomes smooth. Cook on medium heat until sauce thickens, 4-5 minutes. Add green chilies, jalapeno and any additional salt to taste. Stir in sour cream. 

3. Spread 1/4 cup of enchilada sauce in the bottom of a 9x13 inch baking dish

4. Fill each torilla with the chicken mixture, roll up and place in baking dish. Pour remaining sauce on top of rolled enchiladas and top with cheese.

5. Bake at 375 for 20-25 minutes until cheese is melted and enchiladas are hot. Top with chopped cilantro if desired.