White Bean Chicke…
Ingredients
  • 1 tablespoon canola oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 3 cups shredded cooked chicken
  • 1 (15-ounce) can white beans, rinsed and drained
  • 2 cups salsa verde, divided
  • 10 (6-inch) flour tortillas
  • 1 cup (4 ounces) shredded Monterey Jack cheese
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Steps
  1. Preheat oven to 375°.
  2. Heat oil in a large skillet over medium heat. Add onion; cook 3 minutes or until tender.
  3. Add garlic and cumin; cook 1 minute.
  4. Stir in chicken and beans; cook 2 minutes. Remove from heat; stir in 1 cup salsa.
  5. Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up; place seam side down in a 13 x 9-inch baking dish coated with cooking spray.
  6. Pour remaining 1 cup salsa over enchiladas. Sprinkle with cheese.
  7. Bake at 375° for 20 minutes or until cheese melts.
Tags
Mexican
Chicken
Enchiladas
Beans
Main Dish
Dinner
Cheese
Salsa Verde
Flour Tortillas
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