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 Jalapeaos, 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