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Enchiladas - Chicken Recipe

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This recipe for Enchiladas - Chicken is from Our Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 large chicken breast (or 2 cups shredded leftover chicken)
1 can WHITE beans (cannellini, great northern, navy bean, etc)
1 can diced green chilies
1 can corn, drained (optional)
seasoning to taste - you can use taco seasoning or a combination of cumin, chili powder, coriander
2 c Monterey jack or pepper jack cheese
I - 2 c Salsa Verde
diced jalapeno (optional)
10 flour tortillas
sour cream

Preheat oven to 350
Cook chicken breast in water (you can save the broth and freeze it for your next soup).
Shred chicken.
Add undrained beans, chilies, seasonings (and corn if using) and stir until combined.

Spoon some salsa in the bottom of a large baking dish to prevent sticking.
Add chicken mixture to each flour tortilla, roll up and place in baking dish.
Cover with remaining salsa
Top with white cheese.
Bake at 350, covered, until bubbly in center (40 - 45 minutes). Remove foil and put back in the oven to brown the cheese slightly

Serve with sour cream and chopped cilantro.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes




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