Chicken and White Bean Enchiladas


We all pretty much gave this dish a thumbs up … personally, I like anything Mexican, I can eat a variation of Mexican every single night and not get tired of it!  This is a low fat version of chicken enchiladas that I found on Pinterest.  Wish I could have gotten a better photo of it but I always forget to take them … this was right before it went into the oven, before I put the cheese and scallions on it.  The only thing I disliked about this recipe is that it dirtied 2 pans and a casserole dish, too much work for my taste :-)  You could probably make the sauce first, though, then make the chicken mix in the same pan but then you’d have to dirty something to put the sauce into …

The original recipe can be found here.  I altered it a tiny bit for our families’ tastes.


  • 1 tsp olive oil
  • 1/4 cup minced white onion
  • 2 cloves garlic, minced
  • 1/2 can of chopped green chilies
  • 1 can whole Navy beans
  • White meat from store-bought rotisserie chicken
  • 1/3 can water
  • 1 chicken bullion
  • 1 tsp cumin
  • Low carb tortillas
  • Shredded cheese (low fat if you want to stay healthy)
  • Cilantro and/or scallions


  • 1 tbspbutter
  • 2 tbsp flour
  • 1 cup fat free chicken broth
  • 1/2 can of chopped green chilies
  • salt
  • 1/2 cup light sour cream

Preheat oven to 375°
– Preheat oven to 375

– Heat oil on low; saute onions and garlic until soft.  Add chiles, beans, water, bullion and cumin.  Mix and cover; simmer 15 mins

– Add chicken and cook an additional 5 minutes; The original recipe said to cook until liquid boils down but I didn’t have any liquid.  Not sure why.  Set aside and make sauce.

– Melt butter over medium heat.  Add flour and cook for 1 minute (making a roux).  Slowly whisk in brother until sauce is smooth.  Cook over medium heat until it boils and thickens
– Add chiles and salt to taste; remove from heat and add sour cream

– I used large, wheat tortillas and had enough filling for 4 of them; you can use the medium ones to make more, but this was enough for our family.  Wade ate 1 1/2, I had 1 and the kids split one – they are pretty big

– Fill tortillas and place seam side down in a greased baking dish.  Pour sauce over them and top with cheese.  Bake 20-30 minutes until cheese is melted; Remove from oven and top with scallions or cilantro (we just did scallions, which was good, but I’m sure it would have been delicious with cilantro, which I didn’t have)

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Menu Plan Monday

Last week wasn’t the best for posting our menu.  On Monday, we wound up doing Blue Runner beans instead of homemade slow cooker ones and on Thursday, Wade was working outside and I was at a session, so our slow cooker Marsala cooked a LOT longer than it was supposed to, so no one really wound up eating it.  This week, Wade’s back at work, Hayden’s at school, Em and I started our “Mommy School” so its back to a routine.  This week is almost all new recipes that I pulled from Pinterest, except for the slow cooker white beans, which may or may not happen.  Thursday is Hayden’s Open House at school and I haven’t decided if I want to cook or not that night.  So here is the plan for the week, Em and I are off to the grocery now!

Monday:  Chicken and White Bean Enchiladas, Corn

Tuesday:  Turkey Meat Loaf, Mashed Potatoes and Peas

Wednesday:  Southwest Chicken Skillet


Thursday:  Slow Cooker White Beans

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