White beans, shredded chicken, green chiles, sour cream and cheese – need I say more?
Yield: 8 Servings
4.8 from 84 votes

Chicken and White Bean Enchiladas with Creamy Green Chile Sauce

Prep Time: 25 mins
Cook Time: 1 hr
Total Time: 1 hr 25 mins
Course: Dinner
Cuisine: Mexican
White beans, shredded chicken, green chiles, sour cream and cheese – need I say more?


For the Chicken and White Bean Filling:

  • 1 tsp olive oil
  • 1/4 cup minced white onion
  • 2 cloves garlic (minced)
  • 1 4.5 oz chopped green chiles (can)
  • 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.
  • Green Chile Enchilada 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 tatse. Cook another minute then remove from the heat. Stir in the sour cream.
  • 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.


Serving: 1enchilada, Calories: 231kcal, Carbohydrates: 24g, Protein: 20g, Fat: 8g, Cholesterol: 30mg, Sodium: 840mg, Fiber: 9g, Sugar: 2g
Blue Smart Points: 5
Green Smart Points: 7
Purple Smart Points: 4
Points +: 6