Chicken and White Bean Enchiladas

Originating in Mexico but taking tours across the world due to its popularity, I’m talking about no other than the legendary Chicken and White Bean Enchiladas.

These chicken and white bean enchiladas are not just food items.

They have become more of a traditional practice that has been going around for centuries. And today, we are here to revive the tradition with our Chicken and White Bean Enchiladas recipe.

Did you grab your tools yet? Because we’re ready to dive into the crunch.

Scroll to bottom for printable recipe card.

Why Do I Love Chicken And White Bean Enchiladas?

The quirky flavor of these white bean enchiladas makes me feel like I’m sitting in a Mexican restaurant. When combined with the crunch of enchiladas, the perfect combo of meat, cheese, and beans gives it the vibe of old times and the modern touch. It’s just so perfect!

What Kind Of Beans Do You Eat With Enchiladas?

Although our recipe is about white bean enchiladas (and they complement the flavor so well), there are a few bean options you can try out your enchiladas with, including red beans and black beans.

What’s The Best Cheese For Enchiladas?

The best cheese you can use for your white bean chicken enchiladas is a mix of mild Cheddar cheese and Monterey Jack. A light sour cream is also a good option for your Chicken and White Bean Enchiladas.

How To Serve Chicken And White Bean Enchiladas?

I like serving my Chicken and White Bean Enchiladas with corn ribs with matcha mayo while generously sprinkling lots of chilies and olives.

Tips:

• Briefly fry your enchiladas in hot oil before you stuff them. This will prevent your Chicken and White Bean Enchiladas from absorbing too much sauce.
• It’s better to use mild cheese for your Chicken and White Bean Enchiladas because mild cheddar is softer and creamier.

Ingredients:

For the enchiladas:

• Olive Oil
• Cannelloni Beans
• Garlic
• Onion
• Green Chilis
• Water
• Chicken Bouillon
• Cumin
• Chicken

For the sauce:

• Onion
• Butter
• Chicken Broth
• Flour
• Green Chilis
• Jalapenos
• Low Fat Cheese
• Light Sour Cream
• Flour Tortillas

How to make Chicken and White Bean Enchiladas:

Step 1. Preheat the oven to 375 degrees.

Step 2. In a saucepan over medium heat, cook the onions for the enchilada filling with the oil until softened.

Step 3. Stir in the garlic for 30 more seconds.

Step 4. Mix in the remaining ingredients for the filling except the chicken. Simmer for 15 minutes on low.

Adding the garlic.

Adding the cannelloni beans.

Adding the water.

Adding the cumin.

Step 5. Add in the chicken and simmer another 5 minutes.

Step 6. In a separate saucepan, mix the onions and butter for the sauce over medium heat until softened.

Step 7. Stir in the flour, and saute for 1 minute. Mix in the broth a little at a time.

Adding the the flour.

Adding the the broth.

Step 8. Add in the green chilis, jalapenos and then remove from the heat.

Step 9. Stir in the sour cream.

Fill each tortilla with an even serving of the bean mixture, and roll up.

Step 10. Place seam side down in a 9×13 baking dish.

Then, top with the sauce.

Step 11. Bake for 25 minutes, sprinkle with cheese and then bake for another 5.

Chicken and White Bean Enchiladas

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 8

These chicken and white bean enchiladas are not just food items. They have become more of a traditional practice that has been going around for centuries. And today, we are here to revive the tradition with our Chicken and White Bean Enchiladas recipe.

5 from 1 vote

Review Recipe

Ingredients 

• 1 tsp. Olive Oil
• 1 Can Canelloni Beans, Drained And Rinsed
• 2 tsp. Garlic, Minced
• ¼ cup Onion, Finely Chopped
• 1 small Can Green Chilis, Chopped
• ¼ cup Water
• ½ tsp. Chicken Bouillon
• 1 tsp. Cumin
• 8 oz. Chicken, Shredded

For the sauce:

• ½ Onion, Chopped
• 1 tbsp. Butter
• 1 cup Chicken Broth
• 2 tbsp. Flour
• 1 Large Can Green Chilis, Chopped
• 2 Jalapenos, Deseeded And Finely Chopped
• ¾ cup Low Fat Cheese, Shredded
• ½ cup Light Sour Cream
• 8 Flour Tortillas

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Instructions

• Preheat the oven to 375 degrees.
• In a saucepan over medium heat, cook the onions for the enchilada filling with the oil until softened.
• Stir in the garlic for 30 more seconds.
• Mix in the remaining ingredients for the filling except the chicken. Simmer for 15 minutes on low.
• Add in the chicken and simmer another 5 minutes.
• In a separate saucepan, mix the onions and butter for the sauce over medium heat until softened.
• Stir in the flour, and saute for 1 minute. Mix in the broth a little at a time.
• Add in the green chilis, jalapenos and then remove from the heat.
• Stir in the sour cream. Fill each tortilla with an even serving of the bean mixture, and roll up.
• Place seam side down in a 9×13 baking dish and top with the sauce.
• Bake for 25 minutes, sprinkle with cheese and then bake for another 5.

Nutrition

Calories: 338kcal | Carbohydrates: 40g | Protein: 17g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 39mg | Sodium: 632mg | Fiber: 3g | Sugar: 4g

Author: Laura

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How To Store Chicken And White Bean Enchiladas?

Cover your dish containing Chicken and White Bean Enchiladas carefully using foil. Crimp the seal around the edges of the dish to avoid the freezer bun, and your White Bean Enchiladas are ready to be put into the fridge. I would say it’s better if you don’t freeze your Chicken and White Bean Enchiladas and just put them in the refrigerator if you’re going to use them soon. However, you can freeze them too.

How To Reheat Chicken And White Bean Enchiladas?

The most preferred way to reheat your Chicken and White Bean Enchiladas is to put them in a baking tray. Also, cover them in a thin layer of oil so they don’t dry out. In one and a half minutes, your White Bean Chicken Enchiladas will be ready for you to dine in if you’re heating them in a microwave. The oven takes a bit longer to heat up, so you have to wait for almost 10-15 minutes for your chicken enchiladas to reheat.

How Much Do Chicken And White Bean Enchiladas Last In The Fridge?

Your leftover White Bean Chicken Enchiladas can be stored in an air-tight container in a refrigerator for up to 5 days. In contrast, frozen Chicken and White Bean Enchiladas can last you up to 3 months.

Can I Make Ahead Chicken And White Bean Enchiladas?

If you have guests over in 2-3 days, you can make your white bean chicken enchiladas beforehand, put them in the fridge, and then reheat them when needed. Freezing your Chicken and White Bean Enchiladas is not a preferred thing to do if you want to have them in less than a week’s time, so better to just refrigerate them.

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