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Easy Chicken White Bean Enchiladas Recipe

Easy Chicken White Bean Enchiladas Recipe

4.34 from 3 votes
Creamy, flavorful, and satisfying, these Easy Chicken White Bean Enchiladas are a weeknight dinner winner. Packed with tender chicken, protein-rich white beans, and smothered in a light enchilada sauce, they’re baked to golden perfection and perfect for meal prep or feeding a crowd.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups cooked shredded chicken rotisserie chicken works great
  • 1 can white beans cannellini or great northern, drained and rinsed
  • 1 cup monterey jack cheese shredded, divided
  • 0.5 cup sour cream
  • 1 tsp cumin ground
  • 0.5 tsp garlic powder
  • 8 flour tortillas 8-inch size
  • 1.5 cups enchilada sauce store-bought or homemade
  • 0.25 cup fresh cilantro chopped, for garnish

Method
 

Steps
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. In a large bowl, combine shredded chicken, white beans, 0.5 cup cheese, sour cream, cumin, and garlic powder. Mix well.
  3. Spoon about 0.33 cup of the chicken mixture onto each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
  4. Pour enchilada sauce evenly over the rolled tortillas, making sure they are fully covered.
  5. Sprinkle remaining 0.5 cup cheese over the top.
  6. Bake for 20 minutes, or until cheese is melted and bubbly.
  7. Let cool for 5 minutes, then garnish with fresh cilantro before serving.

Notes

For a spicier kick, add 0.25 tsp cayenne pepper or diced green chilies to the filling. Leftovers store well in the fridge for up to 4 days and reheat beautifully in the oven or microwave.