White Bean Chicken Enchiladas
Elevate your enchilada game with these creamy and flavorful White Bean Chicken Enchiladas! Combining tender shredded chicken, hearty white beans, and zesty green chiles, this recipe is wrapped in warm corn tortillas and topped with a velvety sour cream sauce infused with garlic, cumin, and a touch of spice. Baked to golden perfection with melty Monterey Jack cheese, these enchiladas offer a delicious balance of comfort and bold flavors. Perfect for weeknight dinners or family gatherings, this dish is quick to prepare, taking just 20 minutes of prep and 30 minutes of cook time. Garnish with fresh cilantro for a final touch, and serve with your favorite sides for a meal everyone will love. Don’t miss this easy, satisfying recipe for creamy chicken enchiladas!
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Recipe Information
Ingredients
- 3 cups Shredded cooked chicken
- 1 can Canned white beans (drained and rinsed)
- 1 can Diced green chiles
- 2 cups Shredded Monterey Jack cheese
- 10 pieces Corn tortillas
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Sour cream
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
In a large mixing bowl, combine the shredded cooked chicken, white beans, diced green chiles, and 1 cup of shredded Monterey Jack cheese. Stir until well mixed and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden and bubbling.
Slowly pour in the chicken broth, whisking constantly to prevent lumps. Cook for 3-4 minutes until the mixture thickens slightly.
Stir in the sour cream, ground cumin, garlic powder, salt, and black pepper. Stir until smooth and heated through, then remove from heat.
Warm the corn tortillas in a dry skillet or microwave for a few seconds to make them pliable.
Spoon about 1/4 cup of the chicken and bean mixture into the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
Pour the sour cream sauce evenly over the enchiladas, ensuring all are coated. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling.
Remove from oven and let cool for a few minutes. Garnish with fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 45% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 1195 mg | 52% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 5.0 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 494 mg | 38% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 740 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
