White Bean Chicken Enchiladas Recipes

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WHITE BEAN CHICKEN ENCHILADAS



White Bean Chicken Enchiladas image

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

4 -5 boneless skinless chicken breasts
3 tablespoons olive oil
1 teaspoon fajita seasoning mix
1/2 teaspoon onion powder
salt and pepper
1/4 teaspoon ground cayenne pepper (to taste)
2 (15 7/8 ounce) cans small white beans or 2 (15 7/8 ounce) cans great northern beans
1/4 cup water
1 teaspoon ground cumin
1 (33 ounce) package of small mexican corn tortillas
2 cups shredded colby-monterey jack cheese
1 cup shredded cheddar cheese

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 Bean Enchiladas image

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

1 (15 ounce) can white beans
3 whole green chilies
1 red bell pepper, diced
1 green onion, sliced
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
1 (7 ounce) can green enchilada sauce
1 cup shredded cheddar cheese
salt
pepper

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



White Bean & Chicken Enchilada Soup image

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

4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
3 boneless skinless chicken breasts (6 ounces each), cubed
1/2 medium onion, chopped
1 garlic clove, minced
2 cups frozen corn, thawed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 carton (32 ounces) reduced-sodium chicken broth
1 tablespoon ground cumin
2 seeded and chopped jalapeno peppers, divided
1 teaspoon pepper
2 green onions, chopped
Sour cream, shredded cheddar cheese and tortilla chips
Fresh cilantro leaves, optional

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



White Chicken Enchiladas image

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

10 soft taco-size flour tortillas
2 cups cooked shredded chicken
2 cups shredded monterey jack cheese
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can diced green chilies

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



White Bean Enchilada Soup with Chicken image

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

1 tablespoon unsalted butter
1 small onion, diced
1 tablespoon all-purpose flour
2 cups chicken broth
1 (15.5 ounce) can cannellini beans, drained and rinsed
1 (4.5 ounce) can chopped green chilies
8 ounces diced cooked chicken
4 ounces sour cream
1 teaspoon ground cumin
½ teaspoon Mexican seasoning mix (such as Goya® Sazonador Total)
4 ounces shredded Monterey Jack cheese
1 medium avocado, pitted, peeled, and sliced

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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