15 oz.Can White Beans drained (canned Northern Beans)
¼ tsp Garlic Powder
2/three Cup Sour Cream
1 Small Yellow Onion (chopped)
½ Tbl Olive Oil
2 Large Chicken Breasts (cooked and shredded)
14 oz.Green Enchilada Sauce (gluten-loose)
¼ tsp Real Salt
eight-10 Gluten-loose tortillas (corn or gluten-loose flour tortillas)
12 oz.Monterey Jack or Colby Jack cheese (shredded)
INSTRUCTIONS
Place the olive oil and chopped onion in a saucepan. Saute on medium/high warmth until onion is smooth and translucent, approximately four-5 mins.
While the onion is cooking, region the cream cheese inside the base of a stand mixer and beat with a paddle until clean. Add the green chilies and beans and blend in till beans are slightly smashed.
Add 2/3 of the onion to the cream cheese aggregate. Set saucepan with ultimate onion aside.
Mix the onion and the shredded bird into the cream cheese mixture.
Place the saucepan with reserved onion lower back on medium/high heat. Add the enchilada sauce, garlic powder, sour cream, and salt to the saucepan and bring to a boil, whisking collectively until clean. Remove from warmness.
Preheat oven to 350 ranges.
Pour 1/three of the creamy enchilada sauce into a 9×13 baking dish and unfold to cowl.
Heat the tortillas for a minute in a frying pan or in the oven so they're soft and pliable and don’t wreck while folding.
Divide the cream cheese/bird filling between 8-10 tortillas. Sprinkle a chunk of shredded cheese on pinnacle of the filling in every tortilla.
Roll up the tortillas into enchiladas and area facet via facet in prepared dish.
Top the enchiladas with the remaining sauce, spreading the sauce throughout the tops of the enchiladas. Sprinkle remaining shredded cheese over the top.
Bake for 35-forty mins, or till cheese is melted and sauce is bubbling.
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