For anyone that doesn’t get the Spanish translation, it’s “Party in Your Mouth” Enchiladas and they are exactly that.  These easy to prepare, rolls of flavor are so tasty you will want seconds…and thirds…and maybe even fourths.  Shhh, I won’t tell anyone.  When I brought leftovers to work, I practically had to beat my co-workers away with a stick after they tried a bite.

I like to start off this meal with a Chilled Avocado Soup (in the summertime) and serve with Spanish rice.  If you like an extra bit of heat with your meal, this Hot Habanero Relish is an amazing accompaniment!

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Que delicioso!

Chicken and White Bean Enchiladas

printable recipe

For the Chicken and White Bean Filling:

  • 1 tsp evoo
  • ½  white onion, chopped
  • 4 cloves garlic, minced
  • 1 can (4.5 oz) chopped green chiles
  • 15.5 oz can Cannellini beans
  • 2 cooked shredded chicken breast (I like to boil and shred mine and save the stock to use in the rest of this recipe)
  • ½ cup chicken stock from boiling chicken breast
  • 1 tsp cumin

For the Green Chile Enchilada Sauce:

  • 1 tsp butter
  • 1/2 white onion, chopped
  • 2 tbsp flour
  • 1 cup chicken broth (from boiling chicken earlier)
  • 7 oz can chopped green chiles
  • 2 jalapeños, chopped (de-seed if you want to go light on the heat)
  • salt
  • ½ cup light Greek yogurt
  • ¾  cup reduced fat Mexican cheese
  • 8 medium whole wheat tortillas
  • chopped fresh cilantro

Directions:
Preheat oven to 375°.

For the Filling:
In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, chicken stock and cumin. Mix well and cover. Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.

Enchilada Sauce:
In a large nonstick pan, melt butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth, until it becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalapeños, and salt to taste. Cook another minute then remove from the heat. Stir in the Greek yogurt.

Spread about 1/4 cup of the enchilada sauce on the bottom of a 9×13″ baking dish. Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.

Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with LOTS of fresh cilantro…and the Habanero Relish, if you please.

Be sure to check out all the fabulous Mexican recipes from this week’s #SundaySupper group, listed below:

Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)

La Comida (the food)

Postres (desserts)

Bebidas (beverages)

Please be sure you join us on Twitter throughout the day (this coming Sunday, September 16) during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite recipes for a Mexican Fiesta! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!  We’d also love to feature your Mexican Fiesta recipes on our #SundaySupper Pinterest board and share them with all of our followers!

Greek on the Go

November 6, 2011

The Mediterranean Wrap on the menu at Jason’s Deli inspired me to throw this together at home.  It’s a healthy, and delicious, alternative to the everyday turkey sandwich.  It’s quick and easy to put together and travels well…so it’s great to take to work for lunch or to the park for a picnic.  I like to serve it with a Lemon Lentil Soup for an amazingly satisfying lunch.

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It's a wrap!

Mediterranean Wrap

  • Wheat tortilla wrap
  • Hummus, homemade or store-bought
  • Sliced deli turkey
  • Crumbled feta
  • Kalamata olives
  • Roasted red peppers

Lay the tortilla out and pile all the ingredients, to taste, on top.  Have fun with the ingredients!  I like to also add red onion, cucumber or julienned carrots.  Fold in two sides of the tortilla until they meet in the center then fold the bottom of the tortilla up to the center of the filling and roll until the wrap is tight.  I like to wrap with aluminum foil to help hold it together or secure with a toothpick if serving immediately. 

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