PINTO BEAN RECEIPES RECIPES

Name: Chicken and White Bean Enchiladas with Creamy Salsa Verde
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 tsp olive oil; 1/4 cup minced white onion; 2 cloves garlic (minced); 4.5 oz can chopped green chiles; 15.5 oz can Navy beans (or Cannellini beans); 8 oz cooked shredded chicken breast; 1/4 cup water; 1 chicken bullion; 1 teaspoon ground cumin; 1 teaspoon butter; 1/2 cup chopped white onion; 2 tbsp flour; 1 cup reduced sodium chicken broth; 7 oz can chopped green chile; 2 jalapeños (chopped (I used jarred)); kosher salt; 1/2 cup light sour cream; 3/4 cup reduced fat Mexican cheese; 8 8-inch flour tortillas; chopped fresh cilantro or scallions (or both!)

CHICKEN AND WHITE BEAN ENCHILADAS WITH CREAMY SALSA …

Chicken and White Bean Enchiladas with Creamy Salsa … image

White beans, shredded chicken, green chiles, sour cream and cheese – need I say more?

Provided by Gina

Categories Dinner

Total Time 85 minutes

Prep Time 25 minutes

Cook Time 60 minutes

Yield 8

Number Of Ingredients 20

Ingredients

1 tsp olive oil
1/4 cup minced white onion
2 cloves garlic (minced)
4.5 oz can chopped green chiles
15.5 oz can Navy beans (or Cannellini beans)
8 oz cooked shredded chicken breast
1/4 cup water
1 chicken bullion
1 teaspoon ground cumin
1 teaspoon butter
1/2 cup chopped white onion
2 tbsp flour
1 cup reduced sodium chicken broth
7 oz can chopped green chile
2 jalapeños (chopped (I used jarred))
kosher salt
1/2 cup light sour cream
3/4 cup reduced fat Mexican cheese
8 8-inch flour tortillas
chopped fresh cilantro or scallions (or both!)

Steps:

Preheat oven to 375°.
For the Filling
For the Creamy Salsa Verde Sauce
To assemble

Nutrition Facts : ServingSize 1 enchilada, Calories 231 kcal, CarbohydrateContent 24 g, ProteinContent 20 g, FatContent 8 g, CholesterolContent 30 mg, SodiumContent 840 mg, FiberContent 9 g, SugarContent 2 g

CHICKEN AND LENTIL SOUP (INSTANT POT) - SKINNYTASTE

Chicken and Lentil Soup (Instant Pot) - Skinnytaste image

Chicken and lentil soup made in the Instant Pot (pressure cooker) – a healthy, nourishing meal that will fill you up and make plenty of servings so you can have leftovers for lunch or freeze the rest!

Provided by Gina

Categories Soup

Total Time 45 minutes

Yield 8

Number Of Ingredients 14

Ingredients

1 lb dried lentils
12 oz 3 boneless skinless chicken thighs, all fat trimmed
7 cups water
2 tbsp chicken Better than Bouillon
1 small onion (chopped)
2 scallions (chopped)
1/4 cup chopped cilantro
3 cloves garlic
1 medium ripe tomato (diced)
1 tsp garlic powder
1 tsp cumin
1/4 tsp oregano
1/2 tsp sazon (I used my homemade blend or paprika)
1/2 teaspoon kosher salt (plus more to taste)

Steps:

Place all the ingredients into the instant pot, stir and cover. Use "Soup" button and cook 30 minutes. When done and the pressure releases, shred the chicken and stir. Makes about 11 cups.

Nutrition Facts : ServingSize 1 1/3 cup, Calories 263 kcal, CarbohydrateContent 40 g, ProteinContent 23.5 g, FatContent 3 g, SaturatedFatContent 0.5 g, CholesterolContent 40 mg, SodiumContent 503.5 mg, FiberContent 6.5 g, SugarContent 1.5 g

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