Chicken And White Bean Enchiladas With Creamy Salsa Verde Recipe

Ingredients For Chicken And White Bean Enchiladas With Creamy Salsa Verde Recipe

• 1 teaspoon olive oil
• 0.25 cup minced white onion
• 2 cloves garlic, minced
• 4.5 ounce can chopped green chiles
• 15.5 ounce can Navy beans, or Cannellini beans
• 8 ounce cooked shredded chicken breast
• 0.25 cup Water
• 1 chicken bullion
• 1 teaspoon ground cumin
• 1 teaspoon Butter
• 0.5 cup chopped white onion
• 2 tablespoon Flour
• 1 cup reduced sodium chicken broth
• 7 ounce can chopped green chile
• 2 jalapeños, chopped
• kosher salt
• 0.5 cup light sour cream
• 0.75 cup reduced fat Mexican cheese
• 8 inch 8 Flour Tortillas
• chopped fresh cilantro or scallions, or both