Name: Chicken and White Bean Enchiladas with Creamy Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tsp olive oil; 1/4 cup minced white onion; 2 cloves garlic (minced); 1 can chopped green chiles ((4.5 oz)); 1 can Navy beans or Cannellini beans ((15.5 oz)); 8 oz cooked shredded chicken breast; 1/4 cup water; 1 cube chicken bouillon; 1 tsp ground cumin; 1 tsp butter; 1/2 cup chopped white onion; 2 tbsp flour; 1 cup reduced sodium chicken broth; 1 can chopped green chiles ((7 oz)); 2 jalapeños (chopped (jarred for convenience)); Kosher salt (to taste); 1/2 cup light sour cream; 3/4 cup reduced fat Mexican cheese; 8 pieces flour tortillas ((8-inch)); Chopped fresh cilantro or scallions (for garnish)

If you’re looking for a comforting and satisfying meal that’s packed with flavor, look no further than these Chicken and White Bean Enchiladas with Creamy Salsa Verde. This dish is a delightful combination of tender shredded chicken, creamy white beans, and a luscious salsa verde that brings everything together. It’s perfect for weeknight dinners or when you want to impress guests with minimal effort. Let’s dive into why this recipe is a must-try and how to make it!

What Sets This Recipe Apart

These Chicken and White Bean Enchiladas stand out thanks to their unique filling and zesty sauce. The addition of white beans not only adds creaminess but also boosts the nutritional value of the dish. The salsa verde, made creamy with sour cream, offers a refreshing twist that complements the beans and chicken beautifully. Plus, the use of spices like cumin and the tanginess of green chiles elevate this dish beyond your average enchiladas, making them a delicious and satisfying meal.

What to Buy

To prepare these Chicken and White Bean Enchiladas with Creamy Salsa Verde, you’ll need the following ingredients:

1 tsp olive oil
1/4 cup minced white onion
2 cloves garlic, minced
1 (4.5 oz) can chopped green chiles
1 (15.5 oz) can Navy beans or Cannellini beans
8 oz cooked shredded chicken breast
1/4 cup water
1 chicken bouillon cube
1 tsp ground cumin
1 tsp butter
1/2 cup chopped white onion
2 tbsp flour
1 cup reduced sodium chicken broth
1 (7 oz) can chopped green chiles
2 jalapeños, chopped (jarred for convenience)
Kosher salt to taste
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, for garnish

Tools of the Trade

To make this recipe, having the right tools can make all the difference. Here are some essentials you’ll need:

Large skillet – for sautéing the filling ingredients.
Mixing bowl – for combining the enchilada filling.
9×13 inch baking dish – to bake the enchiladas.
Measuring cups and spoons – for accurate ingredient portions.
Wooden spoon or spatula – for mixing and stirring.

Directions: Chicken and White Bean Enchiladas with Creamy Salsa Verde

Step 1: Prepare the Filling

In a large skillet, heat 1 tsp of olive oil over medium heat. Add 1/4 cup minced white onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant.

Step 2: Add the Beans and Chicken

To the skillet, add the chopped green chiles, drained and rinsed beans, shredded chicken, 1/4 cup water, chicken bouillon, and ground cumin. Stir until well combined and let everything cook for about 5 minutes, allowing the flavors to meld. Remove from heat and set aside.

Step 3: Make the Creamy Salsa Verde

In a separate saucepan, melt 1 tsp of butter over medium heat. Add 1/2 cup chopped white onion and sauté until soft. Sprinkle 2 tbsp of flour over the onions and stir to create a roux. Gradually whisk in 1 cup of reduced sodium chicken broth, mixing until the sauce thickens. Stir in the 7 oz can of chopped green chiles and chopped jalapeños. Finally, mix in 1/2 cup light sour cream until creamy and well combined. Season with kosher salt to taste.

Step 4: Assemble the Enchiladas

Preheat your oven to 350°F (175°C). In a 9×13 inch baking dish, spread a thin layer of the creamy salsa verde on the bottom. Take an 8-inch flour tortilla, fill it with a generous amount of the chicken and bean mixture, and roll it up tightly. Place the rolled enchiladas seam side down in the baking dish. Repeat until all filling is used.

Step 5: Top and Bake

Pour the remaining creamy salsa verde over the top of the enchiladas, making sure they are well covered. Sprinkle 3/4 cup reduced-fat Mexican cheese on top. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

Step 6: Garnish and Serve

Once out of the oven, let the enchiladas sit for a few minutes. Garnish with chopped fresh cilantro or scallions. Serve warm and enjoy the comforting flavors of these Chicken and White Bean Enchiladas with Creamy Salsa Verde!

Make It Year-Round

This recipe is versatile and can be enjoyed any time of year. Here are some tips to keep it fresh and exciting:

Swap out the chicken for turkey or cooked beans for a vegetarian version.
Use seasonal vegetables like spinach or zucchini in the filling.
Experiment with different cheeses, such as pepper jack or queso fresco.
Change up the salsa verde with different salsas or sauces for new flavors.

Pro Tips & Notes

Make sure to drain and rinse the beans thoroughly to avoid excess sodium.
For added spice, leave some seeds in the jalapeños or add a pinch of cayenne pepper.
To make it even creamier, you can add more sour cream or a dollop on top when serving.
Feel free to mix in some corn or diced bell peppers for added texture and flavor.

Storage & Reheat Guide

Leftover Chicken and White Bean Enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) until heated through, about 15-20 minutes. You can also microwave individual portions for a quick meal, though the oven method preserves the texture better.

Frequently Asked Questions

Can I use other beans besides Navy or Cannellini?

Absolutely! You can use black beans, pinto beans, or any bean of your choice. Just make sure they’re cooked or canned and drained.

What can I substitute for sour cream?

If you’re looking for a healthier alternative, Greek yogurt works wonderfully. You can also use a dairy-free sour cream if you prefer a non-dairy option.

Can I freeze these enchiladas?

Yes, these enchiladas freeze well! Assemble them without baking and freeze in a covered dish. When you’re ready to bake, just thaw in the refrigerator overnight and bake as directed.

How do I adjust the spice level?

To make it milder, you can omit the jalapeños or use less spicy varieties. Conversely, if you want it spicier, add more jalapeños or some crushed red pepper flakes to the filling.

Wrap-Up

These Chicken and White Bean Enchiladas with Creamy Salsa Verde are a delightful dish that strikes the perfect balance between comfort and flavor. With simple ingredients and easy preparation, they are sure to become a family favorite. The creamy texture and zesty flavor profile make them a standout meal that you can enjoy any night of the week. So gather your ingredients, roll up your sleeves, and get ready to indulge in this deliciously satisfying dish!