Chicken and Bean Enchiladas with Creamy Salsa Verde Recipe

Ingredients For Chicken and Bean Enchiladas with Creamy Salsa Verde Recipe

• 1 teaspoon Olive oil
• 0.25 cup Minced onion
• 2 Cloves garlic minced
• 4 ounce Chopped green chilies
• 15 ounce Navy beans
• 15 ounce Black beans
• 8 ounce Boneless skinless chicken breasts cooked and shredded
• 1 teaspoon Cumin
• 0.5 cup Fat free sour cream
• 0.5 cup White onion diced
• 1 tablespoon Butter
• 2 tablespoon Flour
• 1 cup Fat free chicken broth
• 7 ounce Chopped green chilies canned
• 2 Jalapeno pepper diced
• As required Salt to taste
• 0.5 cup Fat free sour cream
• 0.75 cup Reduced fat mexican blend cheese shredded
• 8 Whole wheat flour tortillas
• 0.25 cup Fresh cilantro and green onion chopped