I layered tender chicken and buttery white beans into enchiladas smothered in a silky green salsa that yields a saucy, fork-scraping finish you won’t be able to ignore.
I am obsessed with these chicken and white bean enchiladas because the shredded rotisserie chicken soaks up the tangy, herby salsa verde in a way that makes every bite sing. It hits bright and savory together, a chorus of heat and acid that refuses to be polite.
But what really gets me is the mouthfeel when sauce and chicken collide. Messy to eat, impossible to ignore.
I make them when I want food that actually means something. No regrets.
Just pure flavor. Leftovers are addictive; reheated they taste even more fused and punchy.
Always hit with extra salsa verde please.
Ingredients
- 2 cups cooked shredded chicken: juicy protein, super easy if you use rotisserie.
- White beans: creamy texture and extra fiber, makes it feel hearty.
- Tortillas: soft wraps that hold everything together, corn adds a bit of chew.
- Salsa verde: tangy green sauce that keeps things bright and a little spicy.
- Mexican crema: cools the heat and makes the sauce silky.
- Cream cheese: adds richness and a dreamy, smooth mouthfeel.
- Shredded cheese: melty, gooey topping that everyone fights over.
- Yellow onion: sweet bite when cooked, gives depth and aroma.
- Garlic: classic punch that wakes up the whole dish.
- Jalapeño: optional kick, use it if you like a little fire.
- Cilantro: fresh herbiness, it’s bright and smells like summer.
- Lime juice: sharp citrus tang that keeps things from tasting flat.
- Chicken broth: thins sauce without watering down the flavor.
- Olive oil: helps sauté and adds a subtle fruitiness.
- Ground cumin: warm, earthy backbone to the filling.
- Chili powder: gentle smoky spice, not overpowering.
- Salt and pepper: basic seasoners that actually matter here.
- Optional toppings: avocado and extra crema for creaminess and freshness.
Ingredient Quantities
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1 (15 oz) can white beans, drained and rinsed (cannellini or great northern)
- 8 to 10 flour or corn tortillas, 6 to 8 inch
- 2 cups salsa verde (store bought or homemade)
- 1/2 cup Mexican crema or sour cream
- 4 oz cream cheese, softened (about 1/2 cup)
- 2 cups shredded Monterey Jack or cheddar cheese, divided
- 1 small yellow onion, finely chopped (about 3/4 cup)
- 2 cloves garlic, minced
- 1 small jalapeño, seeded and minced, optional
- 1/4 cup fresh cilantro, chopped plus more for garnish
- 1 tablespoon fresh lime juice (about 1 lime)
- 1/4 cup low sodium chicken broth or water (to thin sauce)
- 1 tablespoon olive oil or vegetable oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
- Cooking spray or a little oil for greasing the baking dish
- Optional toppings: sliced avocado, extra sour cream or crema, lime wedges
How to Make this
1. Preheat oven to 375 F and lightly grease a 9×13 inch baking dish with cooking spray or a little oil.
2. Heat 1 tablespoon oil in a skillet over medium heat; cook the chopped onion until soft and translucent, about 5 minutes. Add the minced garlic, minced jalapeño if using, 1 teaspoon cumin, 1/2 teaspoon chili powder, salt and pepper and cook another minute until fragrant.
3. Add 2 cups shredded chicken and the drained 15 oz can white beans to the skillet; stir to combine and warm through for 2 to 3 minutes. Remove from heat, stir in 1/4 cup chopped cilantro and 1 tablespoon lime juice. Taste and adjust salt.
4. Make the creamy salsa verde: whisk together 2 cups salsa verde, 1/2 cup Mexican crema or sour cream, and 4 oz softened cream cheese until smooth. If sauce is too thick, thin with up to 1/4 cup chicken broth or water until pourable but still creamy.
5. Warm the tortillas so they bend without cracking: wrap in a clean towel and microwave 20 to 30 seconds or heat briefly in a dry skillet. This prevents them from tearing when you roll.
6. Spoon a couple tablespoons of the creamy salsa verde into the bottom of the prepared dish to prevent sticking and add flavor.
7. Fill each tortilla with about 1/3 cup of the chicken and bean mixture and a sprinkle of the shredded cheese (reserve about 1 cup cheese for topping). Roll snugly and place seam side down in the baking dish. Repeat until dish is filled, 8 to 10 tortillas depending on size.
8. Pour remaining creamy salsa verde evenly over the rolled enchiladas, spreading gently so they are all covered. Sprinkle the remaining shredded Monterey Jack or cheddar cheese over the top.
9. Bake uncovered in the preheated oven for 18 to 22 minutes, until the cheese is melted and bubbly and the edges of the tortillas just begin to brown. Let sit 5 minutes before serving so the sauce sets a bit.
10. Garnish with extra chopped cilantro, sliced avocado, extra crema or sour cream and lime wedges. Serve warm and enjoy.
Equipment Needed
1. 9×13 inch baking dish (lightly greased so enchiladas don’t stick)
2. Large skillet for sautéing onion, garlic and warming the chicken and beans
3. Mixing bowls (one for the creamy salsa verde, one for the filling if you like)
4. Whisk or fork to smooth the salsa verde and cream cheese together
5. Measuring cups and spoons for spices, liquids and cheese amounts
6. Spatula or wooden spoon for stirring and scraping the skillet
7. Tongs or a fork to roll and place tortillas seam side down in the dish
8. Oven mitts and a cooling rack or trivet for resting the hot baking dish after baking
FAQ
Chicken And White Bean Enchiladas With Creamy Salsa Verde Recipe Substitutions and Variations
- Shredded chicken: swap with shredded rotisserie turkey, canned chicken, or firm tofu crumbled and seasoned with a little cumin and lime for a vegetarian option. they all work fine.
- White beans (cannellini/great northern): use navy or pinto beans, or black beans for a heartier, earthier flavor; just rinse and drain like the recipe says.
- Mexican crema or sour cream: plain Greek yogurt is the easiest stand-in, or crème fraîche if you want richer, and for dairy-free try blended silken tofu with a squeeze of lime.
- Cream cheese: try ricotta or mascarpone for a lighter, slightly grainier texture, or stir softened cream cheese with a few tablespoons of Greek yogurt to loosen it up if thats all you have.
Pro Tips
1) Warm and handle the tortillas right before filling. Microwave wrapped in a towel for 20 to 30 seconds or heat briefly in a dry pan so they bend instead of crack. If any tortillas still tear, fold that one in half and use it as a patch under a seam — nobody will notice once it’s sauced and baked.
2) Soften the cream cheese faster and smoother by cutting it into cubes and letting it sit at room temp for 15 minutes, or zap the cubes in the microwave in 5 second bursts until barely soft. Whisk the cream cheese into the crema or sour cream while the salsa verde is room temp so the sauce blends silky instead of lumpy. If it gets too thick, add broth or water a tablespoon at a time until pourable.
3) Control moisture so enchiladas aren’t soggy. Pat the drained beans dry with a towel and give shredded chicken a quick toss on a hot pan to evaporate excess liquid. When assembling, don’t overfill each tortilla and spoon just enough sauce to cover; too much right away will make them fall apart. Let the pan rest 5 to 10 minutes after baking so the sauce firms up and slices hold.
4) Layer flavor and texture. Sauté the onions and spices until they’re golden to bring out more depth. For contrast, mash half the beans slightly so the filling binds better, and leave the other half whole for bite. If you want a browned top, switch to broil for the last 1 to 2 minutes but watch it closely so it doesn’t burn.
Chicken And White Bean Enchiladas With Creamy Salsa Verde Recipe
I layered tender chicken and buttery white beans into enchiladas smothered in a silky green salsa that yields a saucy, fork-scraping finish you won't be able to ignore.
8
servings
428
kcal
Equipment: 1. 9×13 inch baking dish (lightly greased so enchiladas don’t stick)
2. Large skillet for sautéing onion, garlic and warming the chicken and beans
3. Mixing bowls (one for the creamy salsa verde, one for the filling if you like)
4. Whisk or fork to smooth the salsa verde and cream cheese together
5. Measuring cups and spoons for spices, liquids and cheese amounts
6. Spatula or wooden spoon for stirring and scraping the skillet
7. Tongs or a fork to roll and place tortillas seam side down in the dish
8. Oven mitts and a cooling rack or trivet for resting the hot baking dish after baking
Ingredients
-
2 cups cooked shredded chicken (rotisserie or poached)
-
1 (15 oz) can white beans, drained and rinsed (cannellini or great northern)
-
8 to 10 flour or corn tortillas, 6 to 8 inch
-
2 cups salsa verde (store bought or homemade)
-
1/2 cup Mexican crema or sour cream
-
4 oz cream cheese, softened (about 1/2 cup)
-
2 cups shredded Monterey Jack or cheddar cheese, divided
-
1 small yellow onion, finely chopped (about 3/4 cup)
-
2 cloves garlic, minced
-
1 small jalapeño, seeded and minced, optional
-
1/4 cup fresh cilantro, chopped plus more for garnish
-
1 tablespoon fresh lime juice (about 1 lime)
-
1/4 cup low sodium chicken broth or water (to thin sauce)
-
1 tablespoon olive oil or vegetable oil
-
1 teaspoon ground cumin
-
1/2 teaspoon chili powder
-
Salt and black pepper to taste
-
Cooking spray or a little oil for greasing the baking dish
-
Optional toppings: sliced avocado, extra sour cream or crema, lime wedges
Directions
- Preheat oven to 375 F and lightly grease a 9×13 inch baking dish with cooking spray or a little oil.
- Heat 1 tablespoon oil in a skillet over medium heat; cook the chopped onion until soft and translucent, about 5 minutes. Add the minced garlic, minced jalapeño if using, 1 teaspoon cumin, 1/2 teaspoon chili powder, salt and pepper and cook another minute until fragrant.
- Add 2 cups shredded chicken and the drained 15 oz can white beans to the skillet; stir to combine and warm through for 2 to 3 minutes. Remove from heat, stir in 1/4 cup chopped cilantro and 1 tablespoon lime juice. Taste and adjust salt.
- Make the creamy salsa verde: whisk together 2 cups salsa verde, 1/2 cup Mexican crema or sour cream, and 4 oz softened cream cheese until smooth. If sauce is too thick, thin with up to 1/4 cup chicken broth or water until pourable but still creamy.
- Warm the tortillas so they bend without cracking: wrap in a clean towel and microwave 20 to 30 seconds or heat briefly in a dry skillet. This prevents them from tearing when you roll.
- Spoon a couple tablespoons of the creamy salsa verde into the bottom of the prepared dish to prevent sticking and add flavor.
- Fill each tortilla with about 1/3 cup of the chicken and bean mixture and a sprinkle of the shredded cheese (reserve about 1 cup cheese for topping). Roll snugly and place seam side down in the baking dish. Repeat until dish is filled, 8 to 10 tortillas depending on size.
- Pour remaining creamy salsa verde evenly over the rolled enchiladas, spreading gently so they are all covered. Sprinkle the remaining shredded Monterey Jack or cheddar cheese over the top.
- Bake uncovered in the preheated oven for 18 to 22 minutes, until the cheese is melted and bubbly and the edges of the tortillas just begin to brown. Let sit 5 minutes before serving so the sauce sets a bit.
- Garnish with extra chopped cilantro, sliced avocado, extra crema or sour cream and lime wedges. Serve warm and enjoy.
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: 244g
- Total number of serves: 8
- Calories: 428kcal
- Fat: 22g
- Saturated Fat: 10g
- Trans Fat: 0.06g
- Polyunsaturated: 4.4g
- Monounsaturated: 7.5g
- Cholesterol: 68mg
- Sodium: 375mg
- Potassium: 312mg
- Carbohydrates: 35g
- Fiber: 4.6g
- Sugar: 2.5g
- Protein: 20g
- Vitamin A: 312IU
- Vitamin C: 10mg
- Calcium: 220mg
- Iron: 1mg
