How are these healthy??

Because they are so delicious! This is a "skinny" recipe, but wow-they are great! I got it from Gina's Skinny Recipes: http://www.skinnytaste.com/. I think this might be a new go-to site for me to look for recipes!

Chicken and White Bean Filling

1 tsp olive oil

1/4 cup minced white onion

2 cloves garlic, minced

1 (4.5 oz) can chopped green chiles

15.5 oz can Navy beans (or Cannellini beans)

8 oz cooked shredded chicken breast

1/3 can water

1 chicken bouillon cube

1 tsp cumin

Green Chile Enchilada Sauce

1 tsp butter

1/2 cup chopped white onion

2 Tbsp flour

1 cup chicken broth (I used the broth from cooking the chicken)

1 (4.5 oz) can chopped green chiles

1 (4.5 oz) can diced jalapenos

salt

1/2 cup fat free sour cream

3/4 cup Mexican cheese (can use reduced fat)

8 Medium tortillas (I only used 7, so mine might have been a little fuller)

chopped fresh scallions or cilantro (or both-we went with scallions)

For the filling: In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 3 minutes. Add green chiles, beans, water, bouillon and cumin. Mix well and cover. Simmer on low for 15 minutes. Remove cover; add chicken and cook an additional 5 minutes, or until thickened and liquid boiled down. Set aside.

For sauce: In a large nonstick pan, melt butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook 1 minute, stirring constantly. Slowly whisk in chicken broth, whisking until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalapenos, and salt to taste. Cook another minute and then remove from heat. Stir in sour cream.

Spread about 1/4 cup of the enchilada sauce on the bottom of a 9 x 13 pan. Fill each tortilla with 1/3 cup of the filling. Roll the tortillas and place seam side down in the baking dish. Continue filling remainder of the tortillas. Pour sauce over top of enchiladas. Top with cheese. Cover with foil and bake at 375 degrees for 20-30 minutes, until cheese is melted and enchiladas are hot. Remove from oven and top with cilantro or scallions. Serve.