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Creamy Salsa Verde Chicken and White Bean Enchiladas

White beans, shredded chicken, green chiles, sour cream and cheese—what more could you want? This chicken and white bean enchilada recipe blends creamy salsa verde with a hearty bean-and-chicken filling for a satisfying, slightly spicy Mexican-inspired dinner. It’s an excellent weeknight meal or weekend comfort dish, and one enchilada makes a generous single serving.

White beans, shredded chicken, green chiles, sour cream and cheese – need I say more?

Chicken and White Bean Enchiladas Recipe

This version has just the right amount of heat and bright chile flavor without overwhelming the creamy filling. The enchiladas are large and filling, and they pair nicely with Mexican-style brown rice or cauliflower rice for a lower-carb option. For the shredded chicken, cooking chicken breasts slowly in a crock pot or using leftover rotisserie chicken both work well—either method keeps prep easy and hands-off.

Why this recipe works

The white beans add fiber and body to the filling while the green chiles and jalapeños bring fresh, tangy heat. A velvety cream-based salsa verde ties the enchiladas together and prevents them from drying out in the oven. Using reduced-fat dairy and lean shredded chicken keeps the dish lighter while preserving rich flavor.

Recipe Details

  • Yield: 8 servings (1 enchilada per serving)
  • Prep time: 25 minutes
  • Cook time: 1 hour
  • Total time: 1 hour 25 minutes
  • Calories (per enchilada): 231 kcal
  • Protein: 20 g | Carbs: 24 g | Fat: 8 g | Fiber: 9 g

Ingredients

For the chicken and white bean filling

  • 1 tsp olive oil
  • 1/4 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
  • 1/4 cup water
  • 1 chicken bouillon cube (or equivalent bouillon)
  • 1 tsp ground cumin

For the creamy salsa verde (green chile enchilada sauce)

  • 1 tsp butter
  • 1/2 cup chopped white onion
  • 2 tbsp all-purpose flour
  • 1 cup reduced-sodium chicken broth
  • 7 oz can chopped green chiles
  • 2 jalapeños, chopped (jarred jalapeños are fine)
  • Kosher salt, to taste
  • 1/2 cup light sour cream
  • 3/4 cup reduced-fat Mexican cheese blend
  • 8 — 8-inch flour tortillas
  • Chopped fresh cilantro or scallions (for garnish)

Instructions

1. Preheat the oven

Preheat the oven to 375°F (190°C).

2. Make the filling

  1. In a medium skillet, heat the olive oil over low heat. Add the minced onion and garlic and sauté until softened, about 2–3 minutes.
  2. Add the 4.5 oz can of chopped green chiles, the drained navy beans, 1/4 cup water, the chicken bouillon, and the ground cumin. Stir to combine, cover, and simmer on low for 15 minutes.
  3. Remove the cover, stir in the shredded chicken, and cook another 5 minutes, or until the mixture thickens and excess liquid has reduced. Set aside.

3. Prepare the creamy salsa verde

  1. In a large nonstick skillet, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion is translucent, about 3–4 minutes.
  2. Stir in the flour and cook for 1 minute, stirring constantly to form a roux.
  3. Slowly whisk in the chicken broth until the sauce is smooth. Bring to a gentle boil and cook until the sauce thickens, about 4–5 minutes.
  4. Stir in the 7 oz can of chopped green chiles, the chopped jalapeños, and salt to taste. Cook 1 more minute, then remove from heat and stir in the light sour cream until fully incorporated.

4. Assemble the enchiladas

  1. Spread about 1/4 cup of the enchilada sauce across the bottom of a 9×13-inch baking dish to prevent sticking.
  2. Place about 1/3 cup of the chicken and white bean filling in the center of each tortilla, then roll the tortilla and place seam-side down in the prepared baking dish. Repeat until all tortillas are filled.
  3. Pour the remaining enchilada sauce evenly over the filled tortillas and sprinkle with the reduced-fat Mexican cheese.
  4. Cover the dish tightly with aluminum foil and bake for 20–30 minutes, until the enchiladas are heated through and the cheese is melted.
  5. Remove from the oven and garnish with chopped fresh cilantro or scallions before serving.

Tips, Variations, and Storage

  • Shredded chicken shortcut: Use leftover rotisserie chicken or cook chicken breasts in a slow cooker for the day and then shred.
  • Swap the tortillas: Corn tortillas can be used for a gluten-free option if softened briefly in a hot skillet or steamed before assembling.
  • Make it milder: Omit the jalapeños and use mild green chiles only. For extra heat, add a pinch of cayenne or chopped serranos.
  • To make ahead: Assemble the enchiladas, cover, and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if cold from the fridge.
  • Freezing: Fully baked enchiladas freeze well. Cool completely, wrap tightly, and freeze up to 2–3 months. Thaw overnight in the refrigerator and reheat covered until warmed through.

Nutrition

Per serving (1 enchilada): approximately 231 calories, 20 g protein, 24 g carbohydrates, 8 g fat, 9 g fiber, 840 mg sodium, 2 g sugar. Nutrition values are estimates and may vary depending on specific ingredients used.

These chicken and white bean enchiladas with creamy salsa verde are flavorful, satisfying, and easy to scale for family meals or gatherings. Enjoy them with a simple side salad, rice, or roasted vegetables for a balanced dinner.

White beans, shredded chicken, green chiles, sour cream and cheese – need I say more?