There’s something magical about enchiladas that instantly makes me feel at home. Maybe it’s the warm tortillas, the way the cheese melts just right, or that kick of spice that always brings comfort.
These Classic Green Chili White Bean Enchiladas take all of that and wrap it up in a creamy, slightly tangy green chili sauce that’s just irresistible.
What makes this recipe a real standout is how filling and wholesome it is, thanks to the hearty white beans. Not only do they soak up all those amazing flavors, but they also add a boost of fiber and protein, making these enchiladas a bit lighter but just as satisfying.
Perfect for a cozy weeknight dinner, this dish is also a great way to use up any leftover beans or tortillas you have on hand.
Plus, with more people looking for easy, plant-based meals these days, this recipe hits that sweet spot of being both comforting and nutritious.
Why I Love This Recipe
- It’s comforting: These enchiladas are like a warm hug, perfect for those chilly nights when you need something hearty but not heavy.
- Plant-based perfection: White beans are such a great alternative to meat, adding richness without the heaviness.
- Easily customizable: Add some roasted veggies or swap out the green chili for your favorite salsa—this recipe is so forgiving!
- It’s family-approved: Even picky eaters love the cheesy, saucy goodness packed in every bite.
Green Chili White Bean Enchiladas Recipe
Equipment
- Large Skillet
- Mixing Bowls
- Measuring Cups
- Wooden Spoon
- Whisk
- Tongs
- Aluminum foil
Ingredients
For the Chicken and White Bean Filling:
- 1 tsp olive oil
- 1/4 cup minced white onion
- 2 cloves garlic minced
- 15.5 oz can Navy beans or Cannellini beans
- 8 oz cooked shredded chicken breast
- 4.5 oz can chopped green chiles
- 1/4 cup water
- 1 chicken bullion
- 1 teaspoon ground cumin
For the Green Chile Enchilada Sauce:
- 1 teaspoon butter
- 1/2 cup chopped white onion
- 2 tbsp flour
- 7 oz can chopped green chile
- 2 jalapeños chopped (I used jarred)
- kosher salt
- 1/2 cup light sour cream
- 1 cup reduced sodium chicken broth
- 3/4 cup reduced fat Mexican cheese
- 8 8- inch flour tortillas
- chopped fresh cilantro or scallions or both!
Instructions
- Preheat oven to 375°F and grease a 9×13” baking dish.
- In a pan, sauté onions and garlic in olive oil until soft, about 2-3 minutes.
- Add green chiles, beans, water, bouillon, and cumin. Simmer for 15 minutes, then add chicken and cook until thickened.
- For the sauce, melt butter in a pan and cook onions until translucent. Stir in flour and cook for 1 minute.
- Slowly whisk in chicken broth and cook until thick, then add green chiles, jalapeños, and salt. Stir in sour cream.
- Spread 1/4 cup of the sauce in the baking dish. Fill tortillas with chicken and bean mixture, then roll and place seam-side down.
- Pour remaining sauce over the enchiladas, top with cheese, cover with foil, and bake for 20-30 minutes.
- Remove from the oven, garnish with cilantro or scallions, and serve!
