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Chicken and White Bean Enchiladas with Creamy Salsa Verde

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White beans, shredded chicken, green chiles, sour cream and cheese – need I say more? This enchilada recipe is so good!

White beans, shredded chicken, green chiles, sour cream and cheese – need I say more?Chicken and White Bean Enchiladas Recipe

These have just the right amount of kick to them and hit the spot if you’re craving Mexican food. They are large filling (one enchilada is a perfect serving size) and go great with Mexican brown rice (or Mexican Cauliflower Rice for low-carb). The easiest way for me to make shredded chicken is in my crock pot. I let it cook all day while I’m away, then I come home and shred it and freeze the broth for other recipes. You can also use leftover rotisserie chicken.

White beans, shredded chicken, green chiles, sour cream and cheese – need I say more?

I have such an obsession with enchiladas, and have made them so many ways from good ole chicken enchiladas, to enchilada soup, to spaghetti squash boats and even in quinoa casseroles.

Chicken and White Bean Enchiladas with Creamy Salsa Verde

4.88 from 134 votes
White beans, shredded chicken, green chiles, sour cream and cheese – need I say more?
Course: Dinner
Cuisine: Mexican
White beans, shredded chicken, green chiles, sour cream and cheese – need I say more?
Prep: 25 mins
Cook: 1 hr
Total: 1 hr 25 mins
Yield: 8 Servings
Serving Size: 1 enchilada


For the Chicken and White Bean Filling:

  • 1 tsp olive oil
  • 1/4 cup minced white onion
  • 2 cloves garlic minced
  • 4.5 oz can chopped green chiles
  • 15.5 oz can Navy beans or Cannellini beans
  • 8 oz cooked shredded chicken breast
  • 1/4 cup water
  • 1 chicken bullion
  • 1 teaspoon ground cumin

For the Green Chile Enchilada Sauce:

  • 1 teaspoon butter
  • 1/2 cup chopped white onion
  • 2 tbsp flour
  • 1 cup reduced sodium chicken broth
  • 7 oz can chopped green chile
  • 2 jalapeños chopped (I used jarred)
  • kosher salt
  • 1/2 cup light sour cream
  • 3/4 cup reduced fat Mexican cheese
  • 8 8-inch flour tortillas
  • chopped fresh cilantro or scallions or both!


  • Preheat oven to 375°.

For the Filling

  • In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes.
  • Add green chiles, beans, water, bullion, and cumin. Mix well and cover. Simmer on low 15 minutes.
  • Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.

For the Creamy Salsa Verde Sauce

  • In a large nonstick pan, melt the 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 for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth.
  • Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to taste.
  • Cook another minute then remove from the heat. Stir in the sour cream.

To assemble

  • Spread about 1/4 cup of the enchilada sauce on the bottom of a 9×13″ baking dish. Fill each tortilla with 1/3 cup of the chicken/white bean filling.
  • Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.
  • Pour the enchilada sauce over the top of the enchiladas. Top with cheese.
  • Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions.

Last Step:

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Serving: 1 enchilada, Calories: 231 kcal, Carbohydrates: 24 g, Protein: 20 g, Fat: 8 g, Cholesterol: 30 mg, Sodium: 840 mg, Fiber: 9 g, Sugar: 2 g


White beans, shredded chicken, green chiles, sour cream and cheese – need I say more?

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705 comments on “Chicken and White Bean Enchiladas with Creamy Salsa Verde”

  1. Fantastic! This will be my go to chicken enchilada recipe from now on. I loved the addition of beans to the filling. I also really liked the homemade enchilada sauce (No canned cream of chicken!) I kept it to 1 jalapeño. 

  2. Would this work for a freezer recipe? Had anyone tried making these and freezing until rest to bake?

    1. I’ve frozen and then baked, it works really well. In fact, I just finished a batch to freeze.  I use fat free Greek yogurt in the sauce and double that.

  3. I am so confused about “Mexican cheese” in recipes. Want to make these but just don’t know what cheese to get. Is ‘low fat Mexican cheese’ different from “”Mexican cheese”?
    Any help will be appreciated. So any recipes call for ‘Mexican Cheese’

    1. There are all kinds of ‘light’ or reduced fat shredded cheeses. If your store doesn’t have one labeled ‘Mexican cheese’ go ahead and use a co-jack or even just colby, monterey jack or cheddar. They will all be similar in points if you use WW. Mexican cheese at my store is just a co-jack blend with some Mexican seasoning. These are delicious and you won’t regret making them! They are a regular meal at our house. Instead of just pinto or northern beans, I use a can of white chili beans, which adds a little extra seasoning also. If I am in a hurry, I just use a can of green enchilada sauce, but if you have time, make the sauce. It is SO good.

    2. I know this is late, but for future reference, I can never find the reduced fat Mexican cheese at our grocery stores, however Trader Joes has a Lite Mexican Cheese Blend I use a lot. Our Trader Joes is 2 hours away but I stock up when visiting Seattle area and it freezes really well.

  4. Very yummy! Double or triple the sauce and freeze for later use! Also I cut the jalapeños and used mill green chiles for the kids.

  5. Avatar photo
    Jennifer Van Z

    Love this recipe. It’s my go to when I get a rotisserie chicken leftovers. I substitute Tortilla Factory Low carb tortillas to lower the guilt even more! 

  6. Avatar photo
    Lisbeth Shibley

    I have made this THREE times in abut a month!!! So good. First time did as recipe but half jalapeño  (and no seeds), second time, more than doubled the chicken and did the jalapeño with the seeds…a bit too spicy for us but still delicious. Third time, one jalapeño, no seeds  and substituted Fage 2% yogurt for the sour cream and tried it with low carb tortillas. Came out great again! Also so good leftover! 

  7. Attention: We are NOT a “Leftovers Family.” The only things that get eaten the next days after they’re cooked around here are grilled meats, meatloaf and mashed potatoes. I kid you not. But these enchiladas barely last a day past cooking. They’re that good.

  8. Wow. These are SO GOOD. I used 1/4 chicken broth in place of the buillion cube because I didn’t have any. Worked perfectly. So delicious. 

  9. I finally tried this recipe, after reading rave reviews from others. I don’t know why I waited so long — so delicious and full of flavor! Thank you, Gina.

  10. this is such a good recipe! I made grilled chicken in a cilantro lime marinade and cut it up instead of shredded chicken. It was excellent! I served it with cilantro lime rice as well to complete the theme, lol. It was divine!

  11. This is an amazing recipe! Better than my go to recipe that’s much higher in calories. Thanks so much.