Chicken and White Bean Enchiladas with Green Chile Sauce

Heat the oven to 375°F. Lightly oil a 9×13-inch baking dish.

Season the chicken with salt and black pepper. In a large skillet over medium heat, warm half of the olive oil, add the chicken, and sear about 5 minutes per side. Add enough water to cover, cover the pan, and simmer 7–10 minutes until the chicken reaches 165°F. Transfer to a plate to cool, then shred.

For the filling, set a medium pan over medium-low heat and add the remaining olive oil. Sauté the garlic and one-third of the chopped onions until softened, 2–3 minutes.

Stir in one-third of the green chiles, the navy beans, 1/4 cup water, the bouillon cube, and cumin. Simmer covered on low for 15 minutes, then fold in the shredded chicken and cook 5 minutes more until thickened. Remove from heat.

For the sauce, melt the butter in a large nonstick pan over medium heat. Add the remaining chopped onions and cook until translucent, 3–4 minutes.

Sprinkle in the flour and cook, stirring, for 1 minute. Gradually whisk in the chicken broth until smooth; bring to a gentle boil and cook until thickened, 4–5 minutes.

Stir in the remaining green chiles, jalapeños, and a pinch of salt. Remove from heat and whisk in the sour cream.

Spread about 1/4 cup of the sauce in the prepared baking dish. Fill each tortilla with about 1/3 cup of the chicken–bean mixture, roll, and place seam-side down in the dish.

Pour the remaining sauce over the enchiladas and sprinkle with the shredded cheddar cheese. Cover with foil and bake 20–30 minutes until heated through and the cheese is melted.

Let rest 5 minutes, then garnish with chopped cilantro and serve.