Chicken and White Bean Enchiladas

Learn how to prepare this incredible recipe for Chicken and White Bean Enchiladas, so you can fill your days with flavor and leave the whole family delighted.

This Chicken and White Bean Enchiladas recipe is very easy to prepare, and if you follow our tips it will become your favorite dish for lunch.

Stay with us and learn how to prepare this Chicken and White Bean Enchiladas recipe in the best way.

Prep Time: 20 minutes | Cook Time: 40-45 minutes | Servings: 8

Ingredients:

For the enchiladas:

1 can Canneloni Beans

1 can Green Chilis

¼ cup Onion Finely (Chopped)

1 tsp. Cumin

2 tsp. Garlic (Minced)

¼ cup Water

8 oz. Chicken (Shredded)

½ tsp. Chicken Bouillon

1 tsp. Olive Oil

For The Sauce:

1 tbsp. Butter

2 tbsp. Flour

½ cup Onion (Chopped)

1 cup Chicken Broth

2 Jalapenos (Deseeded And Finely Chopped)

½ cup Light Sour Cream

2 cans Green Chilis

¾ cup Low Fat Taco Blend Cheese

8 Flour Tortillas

Instructions:

Step 1. Heat the oven to 375 degrees.

Step 2. Add the oil to a pot over medium heat, and saute ¼ cup of onions until beginning to soften.

Step 3. Mix in the garlic and saute for 30 more seconds. Stir in the chilis, beans, water, bouillon and cumin. Simmer for 15 minutes.

Step 4. Add the chicken, and remove from the heat to cool.

Step 5. Heat the butter in another pot over medium heat, and mix in the ½ cup onion. Saute until softened.

Step 6. Stir in the flour and saute another minute. Slowly stir in the broth until combined.

Step 7. Mix in the chilis, jalapenos and salt to taste. Remove from the heat and stir in the sour cream.

Step 8. Place a ¼ cup of the sauce in the bottom of a 9×13 baking dish.

Step 9. Roll the filling up in the tortillas, and place into the baking dish.

Step 10. Top the tortillas with the remaining sauce and cheese. Bake for 20-30 minutes.

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Chicken and White Bean Enchiladas

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8

Course: Dinner

Cuisine: American

Calories: 396

Ingredients Method

Ingredients

  

• 1 can Canneloni Beans
• 1 can Green Chilis
• ¼ cup Onion Finely Chopped
• 1 tsp. Cumin
• 2 tsp. Garlic Minced
• ¼ cup Water
• 8 oz. Chicken Shredded
• ½ tsp. Chicken Bouillon
• 1 tsp. Olive Oil
• For The Sauce:
• 1 tbsp. Butter
• 2 tbsp. Flour
• ½ cup Onion Chopped
• 1 cup Chicken Broth
• 2 Jalapenos Deseeded And Finely Chopped
• ½ cup Light Sour Cream
• 2 cans Green Chilis
• ¾ cup Low Fat Taco Blend Cheese
• 8 Flour Tortillas

Method

 

1. Heat the oven to 375 degrees.
2. Add the oil to a pot over medium heat, and saute ¼ cup of onions until beginning to soften.
3. Mix in the garlic and saute for 30 more seconds. Stir in the chilis, beans, water, bouillon and cumin. Simmer for 15 minutes.
4. Add the chicken, and remove from the heat to cool.
5. Heat the butter in another pot over medium heat, and mix in the ½ cup onion. Saute until softened.
6. Stir in the flour and saute another minute. Slowly stir in the broth until combined.
7. Mix in the chilis, jalapenos and salt to taste. Remove from the heat and stir in the sour cream.
8. Place a ¼ cup of the sauce in the bottom of a 9x13 baking dish.
9. Roll the filling up in the tortillas, and place into the baking dish.
10. Top the tortillas with the remaining sauce and cheese. Bake for 20-30 minutes.
11. Enjoy!