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Homemade Chicken and White Bean Enchiladas with Creamy Salsa Verde photo

Chicken and White Bean Enchiladas with Creamy Salsa Verde

This Chicken and White Bean Enchiladas with Creamy Salsa Verde is a comforting delight! Packed with flavor and easy to make, it's perfect for any night.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tsp olive oil for sautéing
  • 1/4 cup minced white onion
  • 2 cloves garlic minced
  • 4.5 oz chopped green chiles canned
  • 15.5 oz navy beans or cannellini beans canned
  • 8 oz cooked shredded chicken breast
  • 1/4 cup water
  • 1 tsp ground cumin
  • 1 tsp butter for sautéing
  • 1/2 cup chopped white onion for sauce
  • 2 tbsp flour for thickening
  • 1 cup reduced sodium chicken broth
  • 7 oz chopped green chiles canned
  • 2 jalapeños chopped
  • 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 garnish

Equipment

  • Large skillet
  • 9x13 inch baking dish
  • Mixing spoon
  • Can opener

Method
 

Prepare the Filling
  1. 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.
  2. 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.
Make the Creamy Salsa Verde
  1. 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.
  2. 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.
Assemble the Enchiladas
  1. 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.
Top and Bake
  1. 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.
Garnish and Serve
  1. 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.