Chicken Enchiladas with White Bean Sauce and Rice

This is a super easy and very light recipe that I’ve modified over the years, originally inspired by Cooking Light Magazine.  I like bring my staples into my recipes to keep things quick, and this recipe is an ideal way to use J’s Awesome Salsa.

For the Enchiladas

  • 1 cup J’s Awesome Salsa
  • 2  cups  shredded cooked chicken breast*
  • 1/3  cup  (3 ounces) 1/3-less-fat cream cheese, softened
  • 4 large corn tortillas
  • Cooking spray
  • 1/4  cup  pepper jack cheese
  • 4  lime wedges
  • Cilantro sprigs (optional)

Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa. Reserve remaining salsa.

Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, and chicken mixture.

Pour remaining salsa mixture over enchiladas and sprinkle with cheese. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.

*For the chicken breasts, simply bake or sauté and let rest for 5 minutes in a large bowl before pulling apart with two forks.

For the rice

Use measurements according to the package’s directions.  Substitute low-sodium chicken broth for water, and add a spoonful of J’s Awesome Salsa to rice and cook according to directions.

White Bean Sauce

I love beans, but refried? No, not so clean.  And we know most clean eating foodies will substitute black beans for refried with most Latin dishes, however, my other half does not care for black beans.  So, in experimenting, I ended up with a clean version of refried beans.  Tastes pretty much the same to me!  Simply take your favorite canned white bean (ours are Navy beans), rinse thoroughly to remove salt, puree and gently heat and top with pepperjack or queso cheese.  Enjoy!

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