WHITE BEAN CHICKEN ENCHILADAS
We have Mexican night at least once a week, and this is the perfect meal for it, sure to satisfy any craving! The white bean mash serves as a replacement for the oh so boring refried beans. You'll notice it gives a great zesty dimension to the dish. I recommend serving with sides of salsa and sour cream and a nice helping of yellow rice. Mmmmmm!
Provided by Dans La Lune
Categories Chicken Breast
Time 1h
Yield 10-16 enchiladas, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat large pan with olive oil. Add chicken either whole or sliced into strips.
- Season chicken in pan with fajita seasoning, onion powder, cayenne pepper, and salt and pepper, using more or less according to your preferred taste.
- Meanwhile, as chicken cooks, drain beans from cans and rinse thoroughly in a colander. Place in food processor or bowl. Add water. Grind beans with food processor or a hand chopper until resembling refried bean texture, like a paste.
- Add cumin, more cayenne pepper if desired, and a generous amount of salt to bean paste. Blend well.
- Once chicken is cooked, remove from heat and cut in strips if not done so already. Set aside.
- Take a single corn tortilla, and spread a spoonful of bean paste on it. Put a few pieces of the cut up chicken down the center in a line. Add a sprinkle of the colby jack cheese blend.
- Roll up the tortilla and place seam side down in the casserole dish. Repeat using as many tortillas as it takes to fill the entire dish.
- With leftover bean paste, spread in cracks and crevices of enchiladas, like mortar on bricks.
- Sprinkle cheddar cheese over top of the entire dish.
- Bake in oven at 350 degrees for 15 or 20 minutes or until hot. Use broiler if necessary to melt cheese completely.
- Serve with a side of yellow rice and condiments such as sour cream and salsa.
- In a 13 x 9 casserole dish, spread bean paste thinly.
WHITE BEAN ENCHILADAS
white beans! yay! this is really just for the filling... I didn't include tortillas in the ingredient list.
Provided by katemonster8
Categories Beans
Time 50m
Yield 4-6 enchiladas, 3-6 serving(s)
Number Of Ingredients 10
Steps:
- put half of the beans, half of the bell pepper, two chilis, and the green onion in a blender or food processor and blend until semi-smooth.
- dice remaining green chili and in a medium sized bowl, combine the bean puree with the remaining beans, pepper, and green chili.
- season bean mixture with desired spice amounts.
- spoon mixture into tortillas. if using large tortillas, you can make 4 enchiladas, if using 6 inch tortillas, you can make 6. roll each one up and place seam side down in baking dish.
- pour enchilada sauce over tortillas and sprinkle on cheese. bake at 350 degrees for 30 minutes or until bubbly.
Nutrition Facts : Calories 230.3, Fat 2, SaturatedFat 0.3, Sodium 182.7, Carbohydrate 42.8, Fiber 9.2, Sugar 4.5, Protein 12.7
WHITE BEAN & CHICKEN ENCHILADA SOUP
I made this soup to please my daughters' craving for creaminess, my husband's for spice and mine for white beans. Garnish with jalapenos, sour cream and green onions. -Darcy Gonzalez, Palmdale, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings (3 quarts).
Number Of Ingredients 13
Steps:
- In a large stockpot, combine first 8 ingredients. Add 1 chopped jalapeno and ground pepper. Bring to a boil. Reduce heat; simmer, covered, until chicken is no longer pink and soup is heated through, 15-20 minutes., Serve with remaining chopped jalapeno and the green onions. Top with sour cream, cheese and tortilla chips. If desired, add cilantro leaves.
Nutrition Facts : Calories 301 calories, Fat 5g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 1121mg sodium, Carbohydrate 37g carbohydrate (1g sugars, Fiber 12g fiber), Protein 25g protein.
WHITE CHICKEN ENCHILADAS
Make and share this White Chicken Enchiladas recipe from Food.com.
Provided by shappell
Categories Mexican
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Grease a 9x13 pan.
- Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
- In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
- Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
- Pour over enchiladas and top with remaining cheese.
- Bake 22 min and then under high broil for 3 min to brown the cheese.
- *side note - the sauce doesn't freeze very well, so if you're making them ahead of time. Just make and freeze the Enchiladas. Make the sauce the day of.
Nutrition Facts : Calories 452.6, Fat 29.1, SaturatedFat 16.3, Cholesterol 68.7, Sodium 1073.6, Carbohydrate 31.3, Fiber 1.9, Sugar 3.3, Protein 16.4
WHITE BEAN ENCHILADA SOUP WITH CHICKEN
I took one of my favorite enchilada recipes and with slight adjustment transformed it into a soup. For easy preparation I used rotisserie chicken.
Provided by thedailygourmet
Categories White Bean Recipes
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in a saucepan over medium-high heat. Add diced onion and saute until soft and translucent, about 3 minutes. Sprinkle flour over onions and slowly pour in chicken broth, stirring to prevent any lumps from forming. Add cannellini beans, chiles, and cooked chicken. Simmer until everything is heated through, about 6 minutes. Reduce heat and carefully stir in sour cream in dollops to prevent curdling.
- Season with cumin and Mexican seasoning mix. Stir in Monterey Jack cheese until melted. Serve immediately garnished with sliced avocado.
Nutrition Facts : Calories 511.9 calories, Carbohydrate 26.3 g, Cholesterol 92.6 mg, Fat 32.8 g, Fiber 8.4 g, Protein 28.4 g, SaturatedFat 14 g, Sodium 1418.1 mg, Sugar 2.9 g
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CHICKEN AND WHITE BEAN ENCHILADAS WITH CREAMY SALSA …
From skinnytaste.com
4.9/5 (130)Total Time 1 hr 25 minsCategory DinnerCalories 231 per serving
- In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes.
- In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes.
- Spread about 1/4 cup of the enchilada sauce on the bottom of a 9×13″ baking dish. Fill each tortilla with 1/3 cup of the chicken/white bean filling.
CHEESY CHICKEN AND WHITE BEAN ENCHILADAS - BAREFEET IN …
From barefeetinthekitchen.com
Reviews 5Estimated Reading Time 3 minsServings 6-8
- CHICKEN INSTRUCTIONS: Place the raw chicken (frozen is fine) in the slow cooker and set to low. Cook for 6-8 hours, until easily pulled apart. You can cook the chicken without adding anything to it, or you can season it with taco seasoning as it cooks. Pretty much anything goes. Turn off the heat and shred the chicken with tongs when it is finished cooking.
- ENCHILADA INSTRUCTIONS: Preheat the oven to 350 degrees. Heat the oil in a large deep skillet or dutch oven over medium high heat. Add the onions and garlic. Cook, stirring frequently, until the onions are lightly browned and the pan is fragrant. Add the beans, green chile, and sour cream. Stir to melt the sour cream and then stir in 1 1/2 cups chile sauce, the chicken, and the spices. Taste and adjust spices as desired.
- Pour 1/2 cup chile sauce into the bottom of a 9x13 pan and tilt the pan to coat the bottom. Layer the tortilla triangles over the sauce and then scoop about 1/3 of the chicken mixture over the tortilla layer. Sprinkle with cheese and then layer tortilla triangles over the cheese. Repeat to make two more layers.
- Pour the remaining cup of chile sauce over the last layer of tortillas and then sprinkle generously with cheese. Bake until the cheese and melted and the sides of the pan are bubbling, about 20-25 minutes. Remove from the oven and let cool for ten minutes before serving. Enjoy!
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