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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 135 votes
6
Cals:231
Protein:20
Carbs:24
Fat:8
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

Ingredients

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!

Instructions

  • 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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Nutrition

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

Categories:

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

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

  1. OMG – I was buying a similar product from Costco that was way too salty for me. Just made a batch of these to freeze for lunches and had one of course. So tasty!  FAR better than the store bought and healthier. So pleased. Thank you!

  2. These are fantastic! Absolutely my new favorite enchilada recipe. I left out the jalapeños because I was lazy but am glad I did because it was just enough spice for me. I’m a giant baby. Thanks for the recipe!

  3. These are amazing!!!!!!!! My family isn’t huge on spicy of chiles so I only used 1 4oz can of the green Chiles total… I also puréed both “sauces” that contained chiles as to minimize their presence, while still following the recipe. Delicious! New staple! 

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    Janet Dickerson

    This was so good! I slow cooked my chicken in the crock pot with a jar of salsa verde and then followed the recipe as directed and was excellent. 

  5. This has always been a favorite of mine, and then we started keeping a kosher household. After a few experiments, I’m excited to report that chopping up a full 10.9 oz. package of Alpha Foods plant-based “Chick’n Nuggets” in place of the 8 oz. of chicken (and vegetable stock in place of chicken broth) worked brilliantly! We’ve always swapped in plain Greek yogurt for sour cream, and regular cheddar for low-fat, and the result of all these substitutions (and larger quantity of “chicken”) does come out somewhat higher-calorie than the original – but the taste and texture are fantastic. Thanks!

  6. I made this for the first time and it was delish! Will definitely make again. I took a shortcut and used canned chicken breast. It is the Members Mark brand Premium Chicken Breast packed in water from Sam’s Club. It worked perfectly! I used the Low Carb Tortillas from Trader Joes. They are only 45 calories each. I used the whole package of ten and reduced the filling to 1/4 cup and it was more than enough. I don’t follow the WW program so I’m not sure how these changes would affect the points. When it was done cooking I took the foil off and continued cooking to brown the top and firm up the tortillas alittle.

  7. Made a double batch of this tonight. Added bell pepper to the sauce and liquified it in the blender to make it a really smooth salsa verde consistency. Broiled it at the end to give the top a nice brown crispiness. Was quite a bit of work but tastes absolutely delicious and would make again!

    1. Gina answered a question about draining the beans and said No, do not drain the beans because it helps to thicken the filling.

  8. This is a delicious recipe! I did find the sauce to be a little spicy but I just added a little cream cheese (I know, not very healthy 😬) and it was perfect!! I will be making this regularly.

  9. Avatar photo
    Stefanie Wilson

    This recipe was phenomenal! To make the recipe vegetarian I subbed corn and zucchini for the chicken. I also used green yogurt instead of sour cream to make it a bit lighter. This recipe will definitely be going in my regular rotation!

  10. Lovely recipe — I’ve served it many many times. Two suggestions, indicate the serving sizes and add the measurements to the instructions.

    thank-you for this recipe, one of my favourites!

  11. I looked for the answer in comments but did not find. Has anyone made this and froze? Would the tortillas get too soggy? 
    Any tips? 

  12. This looks great and I want to try it. I have one question about the recipe. The ingredients say – 1 chicken bouillon. Is this a bouillon cube? Or is there a specific measurement needed here if liquid or powder bouillon  (tsp,  cup, etc)? Thank you!

  13. Avatar photo
    Kathy Roberts

    Wow!  These were sooooo good!  The whole family loved them.   I have been asked to make these again and soon!  Thanks for another winner!