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Chicken and White Bean Enchiladas with Creamy Salsa Verde

A lighter take on classic chicken enchiladas, these feature tender shredded chicken, creamy white beans, and a rich salsa verde sauce, all baked to cheesy perfection. Perfect for a comforting weeknight meal!
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 tsp olive oil
  • 0.25 cup minced white onion
  • 2 cloves garlic minced
  • 4.5 oz can chopped green chiles
  • 15.5 oz can Navy beans or Cannellini beans, drained and rinsed
  • 8 oz cooked shredded chicken breast
  • 0.25 cup water
  • 1 chicken bullion
  • 1 teaspoon ground cumin
For the Creamy Salsa Verde Sauce
  • 1 tablespoon butter
  • 0.5 cup chopped white onion
  • 2 tablespoons flour
  • 1 cup reduced sodium chicken broth
  • 7 oz can chopped green chile
  • 2 jalapeños chopped (jarred or fresh)
  • kosher salt to taste
  • 0.5 cup light sour cream
To Assemble
  • 0.75 cup reduced fat Mexican cheese for topping
  • 8 8-inch flour tortillas
  • chopped fresh cilantro or scallions for garnish

Method
 

Preparation Steps
  1. Preheat oven to 375°F (190°C).
  2. For the Filling: In a medium pan, heat olive oil on low. Add onions, garlic and sauté until soft, about 2-3 minutes.
  3. Add green chiles, beans, water, bullion, and cumin. Mix well and cover. Simmer on low for 15 minutes.
  4. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.
  5. 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.
  6. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth.
  7. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalapeños, and salt to taste.
  8. Cook another minute then remove from the heat. Stir in the sour cream.
  9. To Assemble: Spread about 1/4 cup of the enchilada sauce on the bottom of a 9x13 inch baking dish.
  10. Fill each tortilla with about 1/3 cup of the chicken/white bean filling.
  11. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling the remainder of the tortillas.
  12. Pour the enchilada sauce over the top of the enchiladas. Top with cheese.
  13. Cover with aluminum foil and bake for 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions.

Notes

These enchiladas are delicious as is, but feel free to customize by adding a handful of spinach to the filling or using rotisserie chicken for a quicker preparation. The creamy salsa verde sauce is the star here, making these a lighter yet incredibly satisfying version of a classic comfort food.