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Easy Chicken White Bean Enchiladas Recipe

Easy Chicken White Bean Enchiladas Recipe

4.67 from 3 votes
Creamy, flavorful, and easy to make, these chicken white bean enchiladas are a comforting twist on a classic. Packed with shredded chicken, white beans, and melted cheese, all wrapped in soft tortillas and baked in a savory sauce.
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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
  • 2 cups cooked shredded chicken
  • 15 oz canned white beans (cannellini or great northern), drained and rinsed
  • 8 oz cream cheese, softened
  • 1 cup shredded Monterey Jack cheese
  • 0.5 cup diced green chilies
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 8 flour tortillas (8-inch)
Enchilada Sauce
  • 2 cups enchilada sauce (store-bought or homemade)
Toppings (Optional)
  • 0.5 cup shredded cheddar cheese
  • 0.25 cup chopped fresh cilantro
  • 0.25 cup sour cream

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, cream cheese, Monterey Jack cheese, green chilies, cumin, and garlic powder. Mix until well combined.
  3. Spread about 0.5 cup of enchilada sauce on the bottom of the prepared baking dish.
  4. Fill each tortilla with about 0.5 cup of the chicken mixture, roll tightly, and place seam-side down in the baking dish.
  5. Pour remaining enchilada sauce over the rolled tortillas, making sure they are fully covered.
  6. Sprinkle cheddar cheese on top (if using). Bake uncovered for 20 minutes, or until cheese is melted and bubbly.
  7. Let cool for 5 minutes. Garnish with cilantro and serve with sour cream if desired.

Notes

For a spicier kick, use hot green chilies or add a pinch of cayenne pepper to the filling. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.