I can never resist these Chicken and White Bean Enchiladas with Creamy Salsa Verde, packed with tender chicken, creamy beans, melty cheese, and a tangy green sauce that makes every bite irresistible.
I’m obsessed with these Chicken and White Bean Enchiladas with Creamy Salsa Verde because they hit that messy, saucy, can’t-stop-forking-at-the-pan place I want from dinner. I love the way shredded chicken makes every bite feel loaded without getting heavy, and white beans bring this creamy bite that somehow makes the whole thing more addictive.
And that tangy green sauce? I could put it on everything.
But here, it sinks in, gets all glossy, and turns into the kind of meal I keep “tasting” straight from the dish. No shame.
Just very good enchiladas, honestly.
Ingredients
- Olive oil gets everything going, adding a little richness without feeling heavy.
- Onion brings that cozy, savory base you’d miss if it wasn’t there.
- Garlic makes the filling taste like you actually tried.
In the best way.
- Shredded chicken keeps it hearty, easy, and totally weeknight-friendly.
- White beans add creaminess, protein, and a little “hey, this is healthy” energy.
- Cumin and chili powder give warm taco-night vibes without being too spicy.
- Tortillas wrap it all up, soft edges and crispy bits included.
- Monterey Jack melts like a dream and makes every bite comforting.
- Tomatillos bring that bright, tangy salsa verde kick.
- Jalapenos add heat, but you’re in charge of how bold it gets.
- Cilantro and lime keep things fresh, zippy, and not too rich.
- Sour cream makes the salsa creamy, smooth, and kinda addictive.
- Plus, avocado or crema on top makes it feel restaurant-level at home.
Ingredient Quantities
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 pound cooked chicken, shredded (rotisserie or poached)
- 1 can 15 ounce white beans, drained and rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 8 to 10 corn or flour tortillas, 6 to 8 inch
- 1 1/2 cups shredded Monterey Jack or pepper Jack cheese
- 1 pound tomatillos, husked and rinsed
- 1 to 2 jalapeno peppers, stemmed and seeded as desired
- 1/2 cup packed fresh cilantro leaves
- 1/4 cup chopped white or yellow onion
- 1 garlic clove for the salsa, or more to taste
- 2 tablespoons fresh lime juice
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup water, plus more as needed to thin the salsa
- 1/2 teaspoon salt for the salsa
- 1/4 teaspoon black pepper for the salsa
- 2 tablespoons olive oil for roasting or cooking the salsa ingredients
- 1/4 cup crema or additional sour cream for topping, optional
- Fresh cilantro leaves for garnish, optional
- sliced avocado or lime wedges for serving, optional
How to Make this
1. Preheat oven to 375 F and heat 2 tablespoons olive oil in a skillet over medium heat; add the chopped onion and cook until translucent, about 5 minutes, then add 3 minced garlic cloves and cook 30 seconds until fragrant.
2. Add the shredded chicken, drained white beans, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the skillet; toss and cook 3 to 4 minutes to warm and meld flavors, gently mashing some beans for texture.
3. Prepare the salsa verde by roasting the tomatillos and jalapeno peppers: toss the husked tomatillos and 1 to 2 stemmed jalapenos with 2 tablespoons olive oil and roast on a baking sheet or cook in a hot skillet until charred and softened, about 8 to 10 minutes.
4. Transfer the roasted tomatillos and jalapenos to a blender or food processor; add 1/2 cup packed cilantro leaves, 1/4 cup chopped onion, 1 garlic clove, 2 tablespoons fresh lime juice, 1/2 cup sour cream or Greek yogurt, 1/4 cup water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; blend until smooth, adding more water as needed to reach a creamy, pourable consistency.
5. Stir 1 cup of the shredded Monterey Jack or pepper Jack cheese into the chicken and bean mixture, reserving the rest for topping.
6. Warm the tortillas briefly in a dry skillet or wrapped in a towel in the oven so they are pliable; spoon a portion of the chicken and bean filling down the center of each tortilla, roll up, and place seam side down in a lightly oiled 9 by 13 inch baking dish.
7. Pour the creamy salsa verde evenly over the filled enchiladas, making sure they are well coated, then sprinkle the remaining 1/2 to 1/2 cup plus any reserved cheese over the top.
8. Bake in the preheated oven until the cheese is melted and bubbly and the edges are lightly browned, about 15 to 20 minutes.
9. Remove from the oven and let rest 5 minutes, then drizzle with 1/4 cup crema or additional sour cream if using, garnish with fresh cilantro leaves, and serve with sliced avocado and lime wedges.
Equipment Needed
1. 9 by 13 inch baking dish
2. Large skillet (for cooking the filling)
3. Baking sheet or second skillet (for roasting tomatillos and jalapenos)
4. Blender or food processor (for the salsa verde)
5. Cutting board and chef’s knife
6. Measuring cups and measuring spoons
7. Mixing bowls (one for filling assembly, one for salsa prep)
8. Spatula and wooden spoon (or tongs for handling tortillas)
9. Can opener and colander or fine mesh strainer (for draining and rinsing beans)
FAQ
Chicken And White Bean Enchiladas With Creamy Salsa Verde Recipe Substitutions and Variations
- Cooked chicken: shredded rotisserie can swap with pulled pork, shredded turkey, cooked canned tuna for a lighter option, or crumbled firm tofu for a vegetarian choice.
- White beans (15 oz): use cannellini beans, great northern beans, or drained chickpeas for a firmer texture; mashed lentils work in a pinch to thicken the filling.
- Monterey Jack or pepper Jack cheese: substitute Oaxaca, mild cheddar, mozzarella, or a Mexican queso blend for similar meltiness and flavor.
- Tomatillos (for salsa verde): replace with an equal weight of green tomatoes for a less tart salsa, or use canned green enchilada sauce or jarred salsa verde when fresh tomatillos are unavailable.
Pro Tips
1. Roast the tomatillos and jalapenos until they have good char and some blackened spots. That smoky, slightly bitter flavor is what makes the salsa sing, and a few extra minutes on a hot pan will do more for the sauce than extra seasoning.
2. Lightly mash a portion of the beans in the filling so you get both creamy pockets and whole-bean texture. It helps bind the filling so the enchiladas hold together without becoming gluey.
3. Warm the tortillas until truly pliable before rolling. Briefly heating them in a dry skillet or wrapped in a damp towel prevents tearing and keeps the finished enchiladas from turning gummy in the oven.
4. If you want brighter, fresher salsa flavors, stir a little more lime juice and a pinch of salt into the blended sauce after it cools. Taste before pouring it over the enchiladas so you can balance acidity, salt, and creaminess to your liking.
Chicken And White Bean Enchiladas With Creamy Salsa Verde Recipe
I can never resist these Chicken and White Bean Enchiladas with Creamy Salsa Verde, packed with tender chicken, creamy beans, melty cheese, and a tangy green sauce that makes every bite irresistible.
8
servings
520
kcal
Equipment: 1. 9 by 13 inch baking dish
2. Large skillet (for cooking the filling)
3. Baking sheet or second skillet (for roasting tomatillos and jalapenos)
4. Blender or food processor (for the salsa verde)
5. Cutting board and chef’s knife
6. Measuring cups and measuring spoons
7. Mixing bowls (one for filling assembly, one for salsa prep)
8. Spatula and wooden spoon (or tongs for handling tortillas)
9. Can opener and colander or fine mesh strainer (for draining and rinsing beans)
Ingredients
-
2 tablespoons olive oil
-
1 medium onion, finely chopped
-
3 garlic cloves, minced
-
1 pound cooked chicken, shredded (rotisserie or poached)
-
1 can 15 ounce white beans, drained and rinsed
-
1 teaspoon ground cumin
-
1/2 teaspoon chili powder
-
1/2 teaspoon salt, plus more to taste
-
1/4 teaspoon black pepper
-
8 to 10 corn or flour tortillas, 6 to 8 inch
-
1 1/2 cups shredded Monterey Jack or pepper Jack cheese
-
1 pound tomatillos, husked and rinsed
-
1 to 2 jalapeno peppers, stemmed and seeded as desired
-
1/2 cup packed fresh cilantro leaves
-
1/4 cup chopped white or yellow onion
-
1 garlic clove for the salsa, or more to taste
-
2 tablespoons fresh lime juice
-
1/2 cup sour cream or plain Greek yogurt
-
1/4 cup water, plus more as needed to thin the salsa
-
1/2 teaspoon salt for the salsa
-
1/4 teaspoon black pepper for the salsa
-
2 tablespoons olive oil for roasting or cooking the salsa ingredients
-
1/4 cup crema or additional sour cream for topping, optional
-
Fresh cilantro leaves for garnish, optional
-
sliced avocado or lime wedges for serving, optional
Directions
- Preheat oven to 375 F and heat 2 tablespoons olive oil in a skillet over medium heat; add the chopped onion and cook until translucent, about 5 minutes, then add 3 minced garlic cloves and cook 30 seconds until fragrant.
- Add the shredded chicken, drained white beans, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the skillet; toss and cook 3 to 4 minutes to warm and meld flavors, gently mashing some beans for texture.
- Prepare the salsa verde by roasting the tomatillos and jalapeno peppers: toss the husked tomatillos and 1 to 2 stemmed jalapenos with 2 tablespoons olive oil and roast on a baking sheet or cook in a hot skillet until charred and softened, about 8 to 10 minutes.
- Transfer the roasted tomatillos and jalapenos to a blender or food processor; add 1/2 cup packed cilantro leaves, 1/4 cup chopped onion, 1 garlic clove, 2 tablespoons fresh lime juice, 1/2 cup sour cream or Greek yogurt, 1/4 cup water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; blend until smooth, adding more water as needed to reach a creamy, pourable consistency.
- Stir 1 cup of the shredded Monterey Jack or pepper Jack cheese into the chicken and bean mixture, reserving the rest for topping.
- Warm the tortillas briefly in a dry skillet or wrapped in a towel in the oven so they are pliable; spoon a portion of the chicken and bean filling down the center of each tortilla, roll up, and place seam side down in a lightly oiled 9 by 13 inch baking dish.
- Pour the creamy salsa verde evenly over the filled enchiladas, making sure they are well coated, then sprinkle the remaining 1/2 to 1/2 cup plus any reserved cheese over the top.
- Bake in the preheated oven until the cheese is melted and bubbly and the edges are lightly browned, about 15 to 20 minutes.
- Remove from the oven and let rest 5 minutes, then drizzle with 1/4 cup crema or additional sour cream if using, garnish with fresh cilantro leaves, and serve with sliced avocado and lime wedges.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 320g
- Total number of serves: 8
- Calories: 520kcal
- Fat: 28g
- Saturated Fat: 8g
- Trans Fat: 0.5g
- Polyunsaturated: 3g
- Monounsaturated: 17g
- Cholesterol: 80mg
- Sodium: 760mg
- Potassium: 800mg
- Carbohydrates: 36g
- Fiber: 6g
- Sugar: 5g
- Protein: 34g
- Vitamin A: 1500IU
- Vitamin C: 20mg
- Calcium: 280mg
- Iron: 2.8mg
