Chicken and White Bean Enchiladas w/ Creamy Salsa Verde Sauce

 Ingredients

Filling:

Cooking Spray

1/2 cup minced onion

1 can green chiles

1 can white beans (Cannelini)

8 oz cooked shredded chicken

1 tsp cumin

Sauce:

1 jar salsa verde

1/2 cup light sour cream

1/2 cup water

Low carb whole wheat tortillas

1 cup Weight Watchers shredded Mexican Style blend

2 tbsp light sour cream for garnish

Directions

Preheat oven to 375.

In medium saucepan on medium heat, spray with cooking spray and add onions. When onions are soft, add green chilies, beans, chicken and cumin. Simmer for 5-10 minutes.

In blender, add salsa, 1/2 cup sour cream, and 1/2 cup water. Blend. Pour a small amount of sauce in the bottom of a baking dish.

Scoop filling into tortillas, roll and put seam side down in baking dish. Pour remaining sauce on top of tortillas. Top with cheese. 

Cover with aluminum foil and bake for 20-25 minutes. For the last 5 minutes, remove foil and bake. Garnish with 2 tbsp sour cream if desired.

WW points for 2 tortillas with 2 tbsp sour cream=11 points!