Best White Bean Enchiladas Recipes

CHICKEN AND WHITE BEAN ENCHILADAS WITH CREAMY SALSA VERDE

Steps:

• For the Filling:.
• In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, water, bullion, and cumin. Mix well and cover. Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.
• Green Chile Enchilada Sauce:.
• 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. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to tatse. Cook another minute then remove from the heat. Stir in the sour cream.
• Spread about 1/4 cup of the enchilada sauce on the bottom of a 9x13" baking dish. Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.
• Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions.

CHICKEN AND WHITE BEAN ENCHILADAS WITH CREAMY SALSA VERDE

Steps:

• Preheat oven to 375°. For the Filling: In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, water, bullion, and cumin. Mix well and cover. Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside. Green Chile Enchilada Sauce: 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. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to tatse. Cook another minute then remove from the heat. Stir in the sour cream. Spread about 1/4 cup of the enchilada sauce on the bottom of a 9x13" baking dish. Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas. Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions.

WHITE BEAN CHICKEN ENCHILADAS

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

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.

WHITE BEAN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F.
• Blend sour cream and beans in food processor fitted with metal blade until almost smooth. Stir in 1/4 cup chees, chiles, onions, chopped cilantro and cumin.
• Combine 1/3 cup enchilada sauce and 1/4 cup water in a small nonstick skillet over medium-low heat. Dip one tortilla in the sauce mixture to soften and transfer to a plate.
• Spread 1/4 cup bean mixture down centre of tortilla and roll up. Place roll, seam side down, in an 11 x 7 inch baking dish coated with cooking spray.
• Repeat procedure with remaining tortillas and bean mixture.
• Add remaining sauce to pan and cook 1 minute. Spoon over enchiladas, sprinkle with 1/4 cup cheese.
• Bake at 350 d3egrees F for 30 minutes or until bubbly. Sprinkle with extra cilantro, if desired.