Chicken and White Bean Enchiladas with Creamy Salsa Verde
If you’re looking for a delectable dish that combines comfort with a touch of zest, then you absolutely must try these Chicken and White Bean Enchiladas with Creamy Salsa Verde. This recipe is perfect for a weeknight dinner or a gathering with friends. With tender chicken, creamy beans, and a tangy salsa verde, each bite is bursting with flavor. Plus, it’s simple enough to whip up even after a long day. Let’s dive in!
Why This Recipe Works
The magic of this Chicken and White Bean Enchiladas with Creamy Salsa Verde lies in its balance of flavors and textures. The combination of tender shredded chicken and creamy white beans creates a hearty filling that’s both satisfying and nutritious. The addition of green chiles adds a subtle heat, while the salsa verde brings a refreshing brightness to the dish. With a cheesy topping that melts beautifully in the oven, these enchiladas are sure to become a new favorite in your household.
Ingredient Rundown
- 1 tsp olive oil: For sautéing the onions and garlic, adding a touch of richness.
- 1/4 cup minced white onion: Adds a sweet, aromatic base to the filling.
- 2 cloves garlic, minced: Infuses the dish with a delightful depth of flavor.
- 4.5 oz can chopped green chiles: Adds a mild heat and a pop of flavor.
- 15.5 oz can navy beans or cannellini beans: Provides creaminess and protein to the filling.
- 8 oz cooked shredded chicken breast: The star protein that makes these enchiladas hearty.
- 1/4 cup water: Used to help combine the filling ingredients smoothly.
- 1 chicken bouillon: Enhances the flavor profile of the filling.
- 1 tsp ground cumin: Adds a warm, earthy note.
- 1 tsp butter: For sautéing the onion in the sauce.
- 1/2 cup chopped white onion: For the creamy sauce, adding sweetness.
- 2 tbsp flour: Helps thicken the salsa verde sauce.
- 1 cup reduced sodium chicken broth: Keeps the sauce flavorful yet light.
- 7 oz can chopped green chile: Enhances the salsa verde with more flavor and texture.
- 2 jalapeños, chopped: (I used jarred) For a bit more heat and flavor.
- Kosher salt: To taste, enhancing all the flavors in the dish.
- 1/2 cup light sour cream: Adds creaminess and balances the heat.
- 3/4 cup reduced fat Mexican cheese: For a gooey, cheesy topping.
- 8-inch flour tortillas: The vessel for all this deliciousness!
- Chopped fresh cilantro or scallions, or both! For garnish, adding freshness to the dish.
Hardware & Gadgets
- Large skillet: For sautéing the filling and making the sauce.
- 9×13 inch baking dish: Perfect for baking the enchiladas.
- Mixing spoon: Essential for combining all the delicious ingredients.
- Can opener: To easily open those cans of beans and chiles.
Chicken and White Bean Enchiladas with Creamy Salsa Verde: How It’s Done
Step 1: Prepare the Filling
In a large skillet, heat 1 tsp olive oil over medium heat. Add 1/4 cup minced white onion and sauté for about 3 minutes until the onion is translucent. Stir in 2 cloves minced garlic and cook for another minute until fragrant.
Step 2: Combine Ingredients
Add the 4.5 oz can chopped green chiles, 15.5 oz can navy beans, 8 oz cooked shredded chicken breast, 1/4 cup water, 1 chicken bouillon, and 1 tsp ground cumin to the skillet. Stir to combine, and cook for an additional 5 minutes, allowing the flavors to meld. Remove from heat and set aside.
Step 3: Make the Creamy Salsa Verde
In the same skillet, melt 1 tsp butter over medium heat. Add 1/2 cup chopped white onion and sauté until soft, about 4-5 minutes. Sprinkle in 2 tbsp flour and stir for 1 minute until well combined.
Step 4: Add Broth and Green Chiles
Gradually whisk in 1 cup reduced sodium chicken broth and 7 oz can chopped green chiles. Continue to whisk until the sauce thickens and is smooth. Stir in 2 chopped jalapeños and season with kosher salt to taste. Remove from heat and mix in 1/2 cup light sour cream.
Step 5: Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Spread about 1/2 cup of the creamy salsa verde on the bottom of a 9×13 inch baking dish. Take an 8-inch flour tortilla, spoon about 1/3 cup of the chicken and bean filling down the center, and roll it up tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
Step 6: Top and Bake
Pour the remaining creamy salsa verde over the top of the rolled enchiladas. Sprinkle 3/4 cup reduced fat Mexican cheese evenly over the top. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Step 7: Garnish and Serve
Once out of the oven, let the enchiladas cool for a few minutes. Garnish with chopped fresh cilantro or scallions before serving. Enjoy your delightful Chicken and White Bean Enchiladas with Creamy Salsa Verde!
Texture-Safe Substitutions
- Beans: You can swap navy beans for black beans or pinto beans for a different texture.
- Chicken: Use turkey or a plant-based protein for a lighter option.
- Cheese: Try using dairy-free cheese for a plant-based version.
- Tortillas: Corn tortillas work well if you’re looking for a gluten-free alternative.
Errors to Dodge
- Don’t overfill the tortillas, as it makes rolling them difficult.
- Ensure the sauce isn’t too thick; it should coat the enchiladas but not be overly heavy.
- Keep an eye on the baking time; overbaking can dry out the enchiladas.
- Remember to let the dish cool slightly before serving to prevent burns.
Storage & Reheat Guide
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the enchiladas in a preheated oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also reheat in the microwave, but be sure to cover them to keep them moist.
Ask & Learn
Can I make these enchiladas ahead of time?
Absolutely! You can assemble the enchiladas and then cover and refrigerate them for up to 24 hours before baking. Just add a few extra minutes to the bake time if they’re coming straight from the fridge.
What can I serve with these enchiladas?
These enchiladas pair wonderfully with a side of Mexican Bean Dip, a fresh salad, or some simple steamed rice.
Can I freeze the enchiladas?
Yes! You can freeze the assembled, uncooked enchiladas. Wrap them tightly in foil and store them in a freezer-safe container for up to 3 months. When you’re ready to bake, just add a bit of extra time to ensure they’re heated through.
Can I use different types of cheese?
Definitely! Feel free to mix and match cheeses. A sharp cheddar or pepper jack can add an exciting twist to your enchiladas.
More from the Kitchen
- Chicken Flautas – Another delicious chicken dish!
- Mexican Bean Dip – Perfect for snacking or as a side.
Let’s Eat
These Chicken and White Bean Enchiladas with Creamy Salsa Verde are not just a meal; they’re an experience. With every bite, the blend of spices, the creaminess of the beans, and the kick from the salsa verde come together in a warm embrace of comfort food. Whether you’re enjoying them on a cozy night in or serving them at a gathering, they are sure to impress. Gather your ingredients, follow the steps, and get ready to enjoy a delightful Mexican-inspired feast!
Chicken and White Bean Enchiladas with Creamy Salsa Verde
Ingredients
Equipment
Method
- In a large skillet, heat 1 tsp olive oil over medium heat. Add 1/4 cup minced white onion and sauté for about 3 minutes until the onion is translucent. Stir in 2 cloves minced garlic and cook for another minute until fragrant.
- Add the 4.5 oz can chopped green chiles, 15.5 oz can navy beans, 8 oz cooked shredded chicken breast, 1/4 cup water, 1 chicken bouillon, and 1 tsp ground cumin to the skillet. Stir to combine, and cook for an additional 5 minutes, allowing the flavors to meld. Remove from heat and set aside.
- In the same skillet, melt 1 tsp butter over medium heat. Add 1/2 cup chopped white onion and sauté until soft, about 4-5 minutes. Sprinkle in 2 tbsp flour and stir for 1 minute until well combined.
- Gradually whisk in 1 cup reduced sodium chicken broth and 7 oz can chopped green chiles. Continue to whisk until the sauce thickens and is smooth. Stir in 2 chopped jalapeños and season with kosher salt to taste. Remove from heat and mix in 1/2 cup light sour cream.
- Preheat your oven to 375°F (190°C). Spread about 1/2 cup of the creamy salsa verde on the bottom of a 9x13 inch baking dish. Take an 8-inch flour tortilla, spoon about 1/3 cup of the chicken and bean filling down the center, and roll it up tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
- Pour the remaining creamy salsa verde over the top of the rolled enchiladas. Sprinkle 3/4 cup reduced fat Mexican cheese evenly over the top. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Once out of the oven, let the enchiladas cool for a few minutes. Garnish with chopped fresh cilantro or scallions before serving. Enjoy your delightful Chicken and White Bean Enchiladas with Creamy Salsa Verde!
Notes
- Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the enchiladas in a preheated oven at 350°F (175°C) until warmed through, about 15-20 minutes.
- You can assemble the enchiladas and refrigerate them for up to 24 hours before baking.
