Saturday, February 12, 2011

Chicken and White Bean Enchiladas w/ Creamy Salsa Verde Sauce


Cooking Spray
1/2 cup minced onion
1 can green chiles
1 can white beans (Cannelini)
8 oz cooked shredded chicken
1 tsp cumin

1 jar salsa verde
1/2 cup light sour cream
1/2 cup water

Low carb whole wheat tortillas
1 cup Weight Watchers shredded Mexican Style blend
2 tbsp light sour cream for garnish

Preheat oven to 375.

In medium saucepan on medium heat, spray with cooking spray and add onions. When onions are soft, add green chilies, beans, chicken and cumin. Simmer for 5-10 minutes.

In blender, add salsa, 1/2 cup sour cream, and 1/2 cup water. Blend. Pour a small amount of sauce in the bottom of a baking dish.
Scoop filling into tortillas, roll and put seam side down in baking dish. Pour remaining sauce on top of tortillas. Top with cheese. 
Cover with aluminum foil and bake for 20-25 minutes. For the last 5 minutes, remove foil and bake. Garnish with 2 tbsp sour cream if desired.

WW points for 2 tortillas with 2 tbsp sour cream=11 points!

1 comment:

Sara said...

Wow this looks so good! I am gonna have to try this. i've been following your oklahoma nester blog and didn't realize that this one was you also until the lightbulb came on today and ding!

check out my blog if you have time I have some really great recipes on there you might like too!