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.

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