These Garlicky White Bean & Chicken Enchiladas are packed with flavor! The enchilada filling is protein packed with shredded chicken and white beans. The enchiladas are smothered in a spicy and tart salsa verde, and topped with shredded pepper jack cheese. They’re sure to curb any Mexican food craving!
Happy Cinco de Mayo!
Oh, wait. That’s tomorrow. Well that’s great news for you – because now you have dinner planned for tomorrow night.
These delicious Garlicky White Bean & Chicken Enchiladas have been in my repertoire for years. It’s so freaking good, and so freaking easy.
White Beans+Chicken+Tequila+Obscene Amounts of Garlic+Tequila+Salsa Verde+Pepperjack+Corn Tortillas+Tequila.
No to tequila? Maybe I’m getting a little too excited for tomorrow’s margarita post. Let’s continue.
Let’s talk about corn tortillas. Love to hate ’em, or hate to love ’em?
I’ll admit: corn tortillas are super finicky to work with. As illustrated here:
Like PLEASEEEEE. Why do they always break apart on me?!
Here’s the trick:
- Heat them up: place a stack on a plate and cover with a damp paper towel. Microwave for 30 seconds.
- Work QUICKLY. There’s really no way around it.
- Don’t take yourself so seriously: most recipes that require corn tortillas are covered in cheese and other toppings anyway.
See?! All covered. And looking super fine.
Cilantro and greek yogurt are suggestions a requirement for serving.
And green hot sauce. Copious amounts of green hot sauce.
And avocado…because who doesn’t love avocado?
Basically, serve every green topping you can find.
Cheesy, but not too cheesy. Beany, but not too beany. Creamy, garlicky, salty, and fresh. WHY AREN’T YOU MAKING THESE RIGHT NOW?
Oh, yeah. Cinco de Mayo is tomorrow. But that shouldn’t stop you from stopping everything you’re doing right now, and making these immediately. Or at least getting the ingredients for tomorrow.
Get some chips, some extra salsa, your favorite hot sauce, and guac. Becuase guac = life. Don’t forget to chill your cervezas and have tequila on hand. Stay tuned tomorrow for a margarita recipe that you definitely will NOT want to miss.
Garlicky White Bean & Chicken Enchiladas
Ingredients
- 2 boneless, skinless chicken breasts
- 2 15-oz. cans cannellini beans rinsed and drained
- 1 1/2 tsp cumin
- 4 cloves garlic chopped
- 12 corn tortillas
- 1 16-oz. jar salsa verde
- 2 cups shredded pepper jack cheese
- 1/2 cup cilantro chopped
- Greek yogurt or sour cream to serve
- Lime wedges to serve
Instructions
- Boil chicken breasts.
- While chicken is cooking, add two cans of cannellini beans to a sauce pan with 1/4 cup water (watch them though - you may need to add a little more liquid). Remove beans from heat, and mash with a fork or potato masher.
- Preheat oven to 350 degrees. Drain chicken, add to large bowl and shred. Add beans, garlic, and cumin. Mix to combine.
- Put your tortillas on a plate, and cover with a wet paper towel. Microwave for 30 seconds. remove only one tortilla at a time - this ensures they're easy to work with.
- Add 1/4 cup of salsa verde to the bottom of a 9x13 pan. Spoon 2 Tablespoons of chicken and bean mixture to one tortilla, and roll. Add filled tortilla seam side down in pan. Continue to fill all tortillas.
- Top filled tortillas with remaining salsa verde and pepperjack cheese.
- Bake for 30 minutes, then broil until cheese is lightly browned and bubbling.
- Serve with chopped cilantro, greek yogurt, extra salsa verde, and hot sauce of choice.
Notes
-On that note, the beans can be prepped in advance, too! Just be sure you remove the bean and chicken mixture from the fridge a little in advance, or warm it up a bit so it's easy to work with.
-No cannellini beans? No problemo. Black beans would be delish here, too.
-The sky's the limit with toppigs! Green onions, shredded lettuce, and chopped tomatoes would be killer.