Chicken and White Bean Enchiladas are the kind of meal that fills your kitchen with cozy, savory aromas and brings everyone running to the table. As the filling simmers, the mix of garlic, onions, green chiles, and creamy white beans becomes warm and incredibly inviting.
Then comes the creamy salsa verde sauce—tangy, smooth, and just a little spicy. Once it bakes over the tortillas, everything melts together into a comforting, fresh, extra-delicious dinner.
Your family will love how satisfying these enchiladas are, and you’ll love that they stay light thanks to lean chicken and protein-packed beans. It’s an easy, crowd-pleasing dish you’ll want to make again and again.
For the Chicken and White Bean Filling
- Olive Oil – Used to sauté the onions and garlic so they become soft and aromatic.
- White Onion – Adds a mild, savory base flavor to the filling.
- Garlic – Brings depth and richness as it cooks with the onions.
- Chopped Green Chiles – Provide gentle heat and that classic enchilada flavor.
- Navy or Cannellini Beans – Make the filling creamy, hearty, and protein-packed.
- Shredded Chicken Breast – A lean, tender protein that blends perfectly with the beans.
- Water – Helps simmer the filling and soften the beans.
- Chicken Bouillon – Adds concentrated savory flavor to the mixture.
- Ground Cumin – Warm and earthy, it ties all the Tex-Mex flavors together.
For the Green Chile Enchilada Sauce
- Butter – Creates the base for the sauce and helps soften the onions.
- White Onion – Cooks down for a smooth, mild flavor in the sauce.
- Flour – Thickens the sauce to a creamy consistency.
- Reduced Sodium Chicken Broth – Gives body, richness, and savory depth.
- Chopped Green Chile – Adds brightness and gentle heat to the sauce.
- Jalapeños – Bring an extra kick; jarred ones work great.
- Kosher Salt – Enhances all the flavors as the sauce simmers.
- Light Sour Cream – Makes the salsa verde silky, creamy, and tangy.
- Reduced-Fat Mexican Cheese – Melts beautifully over the enchiladas.
- 8 Flour Tortillas (8-inch) – Soft and sturdy enough to hold the filling.
- Fresh Cilantro or Scallions – Add a fresh, vibrant finish right before serving.
Creamy Chicken and White Bean Enchiladas with Salsa Verde
- 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
- 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 (jarred works fine)
- 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
- Warm the olive oil in a medium pan over low heat. Add the onion and garlic, cooking until they soften, about 2–3 minutes.
- Stir in the green chiles, beans, water, bullion, and cumin. Combine well, cover, and let everything simmer gently for 15 minutes.
- Remove the lid, mix in the shredded chicken, and cook for another 5 minutes or until the mixture thickens and most of the liquid has reduced. Set aside.
- In a large nonstick pan, melt the butter over medium heat. Add the onion and cook for 3–4 minutes, stirring occasionally, until it becomes translucent.
- Sprinkle in the flour and stir constantly for 1 minute.
- Slowly pour in the chicken broth while whisking to keep the sauce smooth.
- Continue cooking over medium heat until the mixture bubbles and thickens, about 4–5 minutes.
- Add the green chiles, jalapeños, and a pinch of kosher salt. Cook for another minute, then remove from heat and whisk in the sour cream.
- Preheat the oven to 375°F.
- Spread about 1/4 cup of the sauce in the bottom of a 9×13-inch baking dish.
- Add 1/3 cup of the chicken-bean filling to each tortilla, rolling them tightly and placing them seam-side down in the dish. Repeat with all tortillas.
- Pour the remaining sauce evenly over the top and sprinkle with cheese.
- Cover with foil and bake for 20–30 minutes, or until heated through and the cheese has melted.
- Finish with a scatter of fresh cilantro or scallions before serving.
Calories: 231 kcal | Carbohydrates: 24 g | Protein: 20 g | Fat: 8 g | Saturated Fat: 2 g | Cholesterol: 30 mg | Sodium: 840 mg | Fiber: 9 g | Sugar: 2 g
1. “My tortillas always fall apart! How do I stop that happening?”
Warm them up first! A quick pass in a dry pan (or 10 seconds in the microwave under a damp towel) makes them pliable and way less likely to tear. Cold tortillas + rolling = heartbreak. Warm tortillas = smooth sailing.
2. “Can I make these enchiladas ahead of time?”
Absolutely — this recipe is very make-ahead friendly. Prep the filling and sauce earlier in the day, then assemble and bake when you’re ready. If you want to build them completely ahead, just wait to add the sauce on top until right before baking so the tortillas don’t go mushy.
3. “Is flour ok, or should I switch to corn tortillas?”
Flour tortillas work beautifully in this recipe — soft, flexible, and easy to roll. Corn tortillas give you a bit more authentic ‘enchilada vibe’, but they also tend to crack unless warmed properly. So stick with flour for fuss-free rolling, or switch to corn if you’re feeling a bit extra and don’t mind the extra step.
4. “How much filling should I use so they don’t burst open?”
Don’t overstuff! (I know… the temptation is real.)
About 1/3 cup per tortilla is the sweet spot — enough to feel generous, not so much that everything explodes out the sides like a cheesy volcano.
5. “My enchiladas sometimes turn out soggy. What am I doing wrong?”
Usually it’s the sauce. Too much, too watery, or both! Spread only a thin layer underneath the enchiladas, and pour the rest over the top right before baking. The sauce should be creamy and thick, not runny. And once they come out of the oven, let them rest for 5 minutes — it helps everything settle into perfect, sliceable deliciousness.
