Name: Chicken and White Bean Enchiladas with Creamy Salsa Verde
Prep time: 20 min
Cook time: 35 min
Total time: 55 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 ((15.5 oz) or Cannellini beans); 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 works well)); 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)

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If you’re on the hunt for a delightful, satisfying dish that brings a burst of flavor to your dinner table, look no further than Chicken and White Bean Enchiladas with Creamy Salsa Verde. These enchiladas are not only easy to make but also packed with protein and vegetables, making them a wholesome choice for any night of the week. The combination of tender chicken, creamy white beans, and a zesty salsa verde creates a fiesta of flavors that’s sure to impress your family and friends. So let’s get cooking!

Why Cooks Rave About It

Cooks rave about Chicken and White Bean Enchiladas with Creamy Salsa Verde for several reasons. Firstly, this dish is incredibly versatile. You can easily customize it to fit your dietary preferences by switching out the proteins or beans. Secondly, the creamy salsa verde adds a rich and tangy twist that elevates the dish to gourmet levels without requiring advanced culinary skills. Finally, it’s a one-dish meal that’s perfect for serving a crowd, making it ideal for family dinners, gatherings, or meal prep for the week ahead.

What You’ll Need

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 works well)
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!

Gear Up: What to Grab

Large skillet for sautéing
Mixing bowls for prepping ingredients
Measuring cups and spoons for accuracy
Spatula for mixing and serving
Baking dish for assembling the enchiladas
Oven for baking

Method: Chicken and White Bean Enchiladas with Creamy Salsa Verde

Step 1: Sauté the Aromatics

In a large skillet, heat the olive oil over medium heat. Add the minced white onion and sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.

Step 2: Mix in the Beans and Chicken

Add the chopped green chiles, drained and rinsed Navy or Cannellini beans, and cooked shredded chicken breast to the skillet. Pour in the water and crumble in the chicken bouillon cube. Sprinkle in the ground cumin, and stir everything together until well combined.

Step 3: Prepare the Creamy Salsa Verde

In a separate saucepan, melt the butter over medium heat. Add the chopped white onion and sauté until translucent. Sprinkle in the flour and whisk for about a minute to create a roux. Gradually pour in the chicken broth while whisking continuously. Once the mixture thickens, add the can of chopped green chiles and chopped jalapeños. Season with kosher salt to taste.

Step 4: Assemble the Enchiladas

Preheat your oven to 375°F (190°C). Take a tortilla and spoon a generous portion of the chicken and bean mixture into the center. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas and filling.

Step 5: Pour the Salsa Verde

Once all the enchiladas are in the baking dish, pour the creamy salsa verde over the top, ensuring each enchilada is generously covered. Sprinkle the reduced-fat Mexican cheese evenly over the dish.

Step 6: Bake to Perfection

Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.

Step 7: Garnish and Serve

Once baked, remove the enchiladas from the oven and let them sit for a few minutes. Garnish with chopped fresh cilantro or scallions before serving for a pop of color and flavor. Enjoy your Chicken and White Bean Enchiladas with Creamy Salsa Verde!

Seasonal Twists

Add seasonal vegetables such as zucchini or bell peppers for added nutrition.
Incorporate corn for a sweet crunch that complements the beans.
For a fall twist, add pumpkin puree to the creamy salsa for a unique flavor.
Try swapping the chicken for shredded turkey or a plant-based protein for a different spin.

Troubleshooting Tips

If the enchiladas are too dry, ensure you pour enough salsa verde over them before baking.
For a spicier kick, add more jalapeños or a dash of hot sauce to the filling.
If the tortillas break while rolling, warm them slightly in the microwave to make them more pliable.
To prevent the enchiladas from sticking, be sure to grease the baking dish adequately.

Keep It Fresh: Storage Guide

Leftover Chicken and White Bean Enchiladas with Creamy Salsa Verde can be stored in an airtight container in the refrigerator for up to 3 days. If you want to freeze them, wrap individual portions tightly in plastic wrap and then in foil before placing them in a freezer bag. They can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and then heat in the oven until warmed through.

Troubleshooting Q&A

What can I use instead of chicken in this recipe?

You can easily swap the chicken for shredded turkey, cooked ground beef, or even a plant-based protein like lentils or tofu for a vegetarian option.

Can I use a different type of bean?

Absolutely! While Navy and Cannellini beans work wonderfully, feel free to use black beans, pinto beans, or any other type of bean you have on hand.

How do I make this dish spicier?

If you prefer a spicier enchilada, you can add more chopped jalapeños or even some diced serrano peppers. Adding a dash of hot sauce or a sprinkle of chili powder to the filling can also amp up the heat.

Can I make this recipe ahead of time?

Yes! You can prepare the filling and sauce in advance. Assemble the enchiladas and store them in the refrigerator for up to a day before baking. Just add a few extra minutes to the baking time if they’re cold from the fridge.

Time to Try It

Now that you have all the details on making Chicken and White Bean Enchiladas with Creamy Salsa Verde, it’s time to roll up your sleeves and dive into this delicious recipe. With its balance of flavors and ease of preparation, you’ll find this dish quickly becoming a favorite in your household. Gather your ingredients, follow the method step by step, and enjoy a homemade meal that’s sure to impress. Get ready for a flavor explosion that will have everyone asking for seconds!