White beans, shredded chicken, green chiles, sour cream and cheese – need I say more?
These have just the right amount of kick to them and hit the spot if you’re craving Mexican food. They are large filling (one enchilada is a perfect serving size) and go great with Mexican brown rice (or Mexican Cauliflower Rice for low-carb). The easiest way for me to make shredded chicken is in my crock pot. I let it cook all day while I’m away, then I come home and shred it and freeze the broth for other recipes. You can also use leftover rotisserie chicken.
Original Source: Chicken and White Bean Enchiladas with Creamy Salsa Verde