Chicken Enchiladas with Creamy Green Chile Sauce

Here's a great recipe that I adapted from Gina's Skinny Recipes, www.skinnytaste.com.
Surprisingly, it doesn't need all that much cheese for an enchilada recipe. My husband Will doesn't like Mexican food but he really likes these enchiladas and will request them for dinner (that's even when he knows that there are beans IN the enchilada filling).

Chicken and White Bean Enchiladas with Creamy Green Chile Sauce
(Also known as Enchiladas Verdes)

Chicken and White Bean Filling:

1 tsp olive oil
1/4 cup minced white onion
2 cloves garlic, minced
1 can (4.5 oz) chopped green chiles
15.5 oz can Navy beans (or Cannellini beans), pureed in food processor or mashed up.
4 cooked shredded chicken breasts
1/3 can water
1 chicken bullion
1 tsp cumin


Green Chile Enchilada Sauce:

1 tsp butter
1/2 cup chopped white onion
2 tbsp flour
1 cup fat free chicken broth
7 oz can chopped green chile
2 jalapeños, chopped (I leave these out)
salt
3/4 cup light sour cream
3/4 cup reduced fat Mexican cheese
12-16 medium White Corn Tortillas (I prefer Corn Tortillas...but you can use flour tortillas if you want...)
chopped fresh cilantro or scallions (or both!)

Preheat oven to 375°.


For the Filling:
In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, water, bullion, and cumin. Mix well and cover. Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.

Green Chile Enchilada Sauce:
In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to tatse. Cook another minute then remove from the heat. Place in food processor until smooth. Stir in the sour cream.

Spread about 1/4 cup of the enchilada sauce on the bottom of a 9x13" baking dish.

IF YOU USE CORN TORTILLAS: Soften tortillas by placing three (3) at a time in between two damp paper towels on a plate and microwave for 40 seconds. Be careful, they'll be hot!

Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.

Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions