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Homemade Chicken and White Bean Enchiladas with Creamy Salsa Verde photo
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Chicken and White Bean Enchiladas with Creamy Salsa Verde

Creamy salsa verde enchiladas filled with shredded chicken and white beans make a comforting, family-friendly dinner.
Prep Time25 minutes
Cook Time1 hour 25 minutes
Total Time1 hour 25 minutes
Servings: 8 servings

Ingredients

  • 1 tsp olive oil
  • 1/4 cup minced white onion
  • 2 cloves garlic minced
  • 4.5 oz chopped green chiles (can)
  • 15.5 oz navy beans or cannellini beans (can)
  • 8 oz cooked shredded chicken breast
  • 1/4 cup water
  • 1 chicken bouillon cube
  • 1 tsp ground cumin
  • 1 tsp butter
  • 1/2 cup chopped white onion
  • 2 tbsp flour
  • 1 cup reduced-sodium chicken broth
  • 7 oz chopped green chiles (can)
  • 2 jalapeños chopped (jarred used)
  • kosher salt to taste
  • 1/2 cup light sour cream
  • 3/4 cup reduced-fat Mexican cheese
  • 8 inch flour tortillas
  • chopped fresh cilantro or scallions for topping

Instructions

  • Preheat the oven to 375°F (190°C) and lightly grease or spray a 9x13-inch baking dish.
  • In a medium skillet over low heat, warm 1 tsp olive oil. Add 1/4 cup minced onion and 2 minced garlic cloves; sauté until softened, about 2–3 minutes.
  • Add the 4.5 oz can chopped green chiles, 15.5 oz can beans (undrained or drained per preference), 1/4 cup water, 1 chicken bouillon, and 1 tsp ground cumin to the skillet. Stir, cover, and simmer on low for 15 minutes.
  • Remove the cover, stir in the 8 oz shredded chicken, and cook 4–5 more minutes until mixture thickens slightly; then set the filling aside.
  • In a large nonstick pan over medium heat, melt 1 tsp butter. Add 1/2 cup chopped onion and cook until translucent, about 3–4 minutes.
  • Stir in 2 tbsp flour and cook 1 minute while stirring. Gradually whisk in 1 cup reduced-sodium chicken broth until smooth, then simmer 4–5 minutes until the sauce thickens.
  • Stir in the 7 oz can chopped green chiles, 2 chopped jalapeños, and salt to taste. Cook 1 more minute, remove from heat, and stir in 1/2 cup light sour cream to make the enchilada sauce.
  • Spread about 1/4 cup of the enchilada sauce on the bottom of the prepared baking dish.
  • Place about 1/3 cup of the chicken and white bean filling into each 8-inch tortilla, roll up, and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
  • Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle evenly with 3/4 cup reduced-fat Mexican cheese.
  • Cover the dish with aluminum foil and bake 20–30 minutes until heated through and the cheese is melted. Remove foil and top with chopped fresh cilantro or scallions before serving.

Equipment

  • Medium Skillet
  • large nonstick pan
  • 9×13 baking dish
  • Wooden spoon or spatula
  • Measuring Cups and Spoons
  • Can opener
  • Whisk
  • Aluminum Foil

Notes

  • Use jarred jalapeños if you prefer less prep.
  • Adjust salt to taste, especially if using salted broth or bouillon.
  • Shredded rotisserie chicken works well as a time-saver.