Clip Recipe
Clip Recipe

Your favourite recipes.
Finally out of your saved folder.

Back to the good stuff

Get cooking

  • Extract a recipe
  • Features
  • Chrome extension
  • Pricing & plans
  • Recipe Library
  • Create an account
  • Sign in

From your feed

  • TikTok to recipe
  • Instagram to recipe
  • Facebook to recipe
  • YouTube to recipe
  • Pinterest to recipe
  • GialloZafferano to recipe
  • Sweet Family Meals to recipe
  • NYT Cooking to recipe
  • All recipe sources

A little help

  • All free tools
  • Recipe scaler
  • Cups to grams
  • Blog
  • FAQs
  • Contact us
  • Share feedback

Behind the apron

  • Made by Francisco
  • Developers
  • For AI assistants
  • Privacy policy
  • Terms of service

What are you craving?

Browse all recipes
BreakfastLunchDinnerDessertSnackDrinkAppetizerSide DishSoupSaladSauce & CondimentBaking
Italian RecipesMexican RecipesJapanese RecipesChinese RecipesKorean RecipesThai RecipesVietnamese RecipesIndian RecipesFrench RecipesGreek RecipesMediterranean RecipesMiddle Eastern RecipesSpanish RecipesAmerican RecipesBritish RecipesGerman RecipesCaribbean RecipesBrazilian RecipesFilipino RecipesTurkish RecipesMoroccan RecipesEthiopian RecipesIndonesian RecipesMalaysian RecipesPeruvian Recipes

Made with by Francisco

© 2026 Clip Recipe

See you in the kitchen.

Back to recipes

Chicken and White Bean Enchiladas with Creamy Salsa Verde

1h 25m
Serves 8
skinnytaste.com

Chicken and White Bean Enchiladas with Creamy Salsa Verde

skinnytaste.com
1h 25m
Serves 8

Directions

  1. 1Preheat oven to 375°.
  2. 2For the Chicken and White Bean Filling: In a medium pan, heat olive oil on low.
  3. 3Add onions, garlic and saute until soft, about 2-3 minutes.
  4. 4Add green chiles, beans, water, bullion, and cumin.
  5. 5Mix well and cover. Simmer on low 15 minutes.
  6. 6Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.
  7. 7For the Creamy Salsa Verde Sauce: Mix jar of salsa verde and sour cream.
  8. 8To assemble: 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.
  9. 9Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.
  10. 10Pour the enchilada sauce over the top and sprinkle with cheese.
  11. 11Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted.
  12. 12Remove from oven and top with fresh cilantro or scallions.

Ingredients

  • 1 tsp olive oil
  • 0.25 cup minced white onion
  • 2 cloves garlic, minced
  • 4.5 oz can chopped green chiles
  • 15.5 oz can Navy beans, or Cannellini beans
  • 8 oz cooked shredded chicken breast
  • 0.25 cup water
  • 1 chicken bullion
  • 1 teaspoon ground cumin
  • 1 teaspoon butter
  • 1 jar of salsa verde enchilada sauce
  • 0.5 cup light sour cream
  • 0.75 cup reduced fat Mexican cheese
  • 8 8-inch flour tortillas
  • chopped fresh cilantro or scallions, or both!

Equipment

medium panlarge nonstick pan9x13" baking dishaluminum foil

Related recipes

More Mexican recipes →More Sauce & Condiment recipes →
Creamy Chipotle Lime Dip

Creamy Chipotle Lime Dip

Mexican · Sauce & Condiment
Salsa roja taquera

Salsa roja taquera

Mexican · Sauce & Condiment
Green Orange Salsa

Green Orange Salsa

Mexican · Sauce & Condiment
Fake Avocado Salsa

Fake Avocado Salsa

Mexican · Sauce & Condiment
Spicy Potato Soft Tacos

Spicy Potato Soft Tacos

Mexican · Sauce & Condiment
Chipotle Honey Vinaigrette

Chipotle Honey Vinaigrette

Mexican · Sauce & Condiment
7 Layer Burrito

7 Layer Burrito

Mexican · Sauce & Condiment
Salsa de Chiles Secos Tatemados

Salsa de Chiles Secos Tatemados

Mexican · Sauce & Condiment
Creamy Crunch Taco Bake

Creamy Crunch Taco Bake

Mexican · Sauce & Condiment

Salsa aguacatosa

Mexican · Sauce & Condiment
The Ultimate Salsa Verde

The Ultimate Salsa Verde

Mexican · Sauce & Condiment
Salsa

Salsa

Mexican · Sauce & Condiment