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Creamy Chicken and White Bean Enchiladas with Salsa Verde

A warm pan of these enchiladas brings together tender chicken, mild white beans, green chiles, and a silky salsa verde sauce. They’re comforting, flavorful, and great for a weeknight dinner or a casual get-together.
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Course: Main Course
Cuisine: Mexican
Keyword: Creamy Chicken and White Bean Enchiladas with Salsa Verde
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 8
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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 (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
Instructions
Prepare the Filling
  1. Warm the olive oil in a medium pan over low heat. Add the onion and garlic, cooking until they soften, about 2–3 minutes.
  2. Stir in the green chiles, beans, water, bullion, and cumin. Combine well, cover, and let everything simmer gently for 15 minutes.
  3. 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.
Make the Creamy Salsa Verde Sauce
  1. 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.
  2. Sprinkle in the flour and stir constantly for 1 minute.
  3. Slowly pour in the chicken broth while whisking to keep the sauce smooth.
  4. Continue cooking over medium heat until the mixture bubbles and thickens, about 4–5 minutes.
  5. 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.
Assemble the Enchiladas
  1. Preheat the oven to 375°F.
  2. Spread about 1/4 cup of the sauce in the bottom of a 9×13-inch baking dish.
  3. 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.
  4. Pour the remaining sauce evenly over the top and sprinkle with cheese.
  5. Cover with foil and bake for 20–30 minutes, or until heated through and the cheese has melted.
  6. Finish with a scatter of fresh cilantro or scallions before serving.
Nutrition
 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
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