Creamy Chicken and White Bean Enchiladas Recipe is a Supper Sensation

Name: Creamy Chicken and White Bean Enchiladas Recipe is a Supper Sensation
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 6 servings
Ingredients: 1 (15 oz.) jar creamy spinach dip; 1/3 cup chopped fresh cilantro + additional; 4 tsp. green Tabasco sauce, or more to taste; 2 cups shredded cooked chicken, 12 oz.; 1 (15 oz.) can great Northern beans, rinsed and drained; 1 1/2 cups grated Monterey Jack cheese, 6 oz.; 2 scallions, chopped; 6 (8”) flour tortillas, from 17.5 oz. pkg

Our secret ingredient gives this Mexican-inspired dish a burst of flavor

By Pam O'Brien

Reviewed by Susan Chiusano

Comments

When I get a craving for Tex-Mex, I’m often tempted to order takeout for dinner. But that can get expensive, and honestly, I love to cook, especially during the cold-weather months, when I can stay home and be cozy and enjoy one of my favorite foods. That’s what lead to the creation of this creamy chicken and white bean enchiladas recipe. It’s super easy to make, and smells so good when it’s baking in the oven. And it tastes even better! You’ll want a second helping of this yummy, hearty dish, guaranteed.

What makes this recipe so simple and convenient is our take on enchilada sauce. We use jarred spinach dip, mixed with green Tabasco sauce, to create the creamy sauce. Then we add chicken, beans and cheese, spoon it into tortillas and bake, topped with more sauce. These enchiladas bake up full of flavor. Watch our video to see how simple they are to whip up, and give them a try.

Yields

6 servings

Total Time

1 hr, 10 min

Prep Time

15 min

Cook Time

55 min

Ingredients

1 (15 oz.) jar creamy spinach dip
1/3 cup chopped fresh cilantro + additional
4 tsp. green Tabasco sauce, or more to taste
2 cups shredded cooked chicken, 12 oz.
1 (15 oz.) can great Northern beans, rinsed and drained
1 1/2 cups grated Monterey Jack cheese, 6 oz.
2 scallions, chopped
6 (8”) flour tortillas, from 17.5 oz. pkg

Instructions

Heat oven to 350°F. Coat 2 1/2-qt. baking dish with cooking spray. In large bowl, stir together spinach dip, 1/3 cup cilantro and Tabasco until smooth. Transfer 2/3 cup to separate bowl; reserve. Add chicken, beans, 1/2 cup cheese and scallions to remaining spinach dip mixture; reserve.

Heat nonstick skillet over medium heat; working with one at a time, add tortillas and cook, flipping once, until blistered, about 2 min. per side. Dividing evenly, spoon reserved chicken mixture down centers of tortillas (scant 2/3 cup mixture per tortilla); roll up. Place roll-ups seam side down in single layer in baking dish. Spread reserved spinach dip mixture over tortillas. Sprinkle with remaining 1 cup cheese. Bake, uncovered, until heated through, about 25 min. Heat broiler. Broil until lightly browned, 2–3 min. If desired, garnish with cilantro.

Nutrition

Calories: 593 kcal
Fat: 25 gram
Saturated Fat: 8 gram
Protein: 32 gram
Carbohydrate: 44 gram
Fiber: 7 gram
Cholesterol: 68 mg
Sugar: 4 gram
Sodium: 1,341 mg

My Favorite Recipes

Conversation

All comments are subject to our Community Guidelines. Woman's World does not endorse the opinions and views shared by our readers in our comment sections. Our comments section is a place where readers can engage in healthy, productive, lively, and respectful discussions. Offensive language, hate speech, personal attacks, and/or defamatory statements are not permitted. Advertising or spam is also prohibited.