Mom Comment: I love this chicken and white bean enchilada recipe because it’s a little different, but everyone loves – kid and hubby. It doesn’t take a long time and I know that I am serving something that won’t be an issue with anyone at the table. This recipe is also very easy to modify.
Makes 8 servings. Serving Size: 1 enchilada
For the Chicken and White Bean Filling: (If
you don’t like beans – it still tastes yummy without or I have used Blackbeans)
- 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)
- 8 oz cooked shredded chicken
breast
- 1/3 can water
- 1 chicken bullion
- 1 tsp cumin
