Chicken and White Bean Enchiladas

Chicken and White Bean Enchiladas

These Chicken and White Bean Enchiladas combine hearty white beans, chicken, and cheese wrapped in corn tortillas, then baked with creamy Verve® Roasted Poblano and White Cheddar Soup with Tomatillos and topped with fresh green onions for a bold, flavour-packed Tex-Mex dish.

Total Time

55 min
2 enchiladas
16
  • ¼ cup 60 mL Olive oil
  • 2 cups 448 g Onion, diced
  • ¼ cup 85 g Garlic, minced
  • 1 tbsp 15 g Ground cumin
  • 2 cans (18.26 oz each) 2 cans (540mL each) White beans, drained and rinsed
  • 4 cups 600 g Cooked chicken, shredded
  • 2 tsp 3.6 g Dried oregano
  • 1 tsp 6 g / 2.4 g Salt and pepper, each
  • 1 pouch (4 lbs) 1 pouch (1.81 kg) Verve® Roasted Poblano & White Cheddar Soup with Tomatillos
  • 7 cups 800 g Cheddar cheese, shredded, divided
  • 32 32 Corn tortillas, lightly toasted
  • Toppings
  • 1 cup 240 g Green onions, sliced
  • ½ cup 52 g Jalapeño peppers, thinly sliced
  • ½ cup 8 g Fresh cilantro, finely chopped
  • 16 16 Lime wedges
  1. Preheat oven to 220°C (425°F). Heat oil in skillet set over medium heat; cook onion, garlic and cumin for about 5 minutes or until softened. Let cool slightly. In large bowl, toss together beans, chicken, onion mixture, oregano, salt and pepper until combined. Let cool completely. Stir in 750 mL (3 cups) shredded cheese.
  2. Spread 500 mL (2 cups) soup in greased full hotel pan (5 cm / 2 inches deep).
  3. Place 60 mL (¼ cup) chicken mixture in each tortilla. Roll up tightly and place seam side down in prepared hotel pan. Top with remaining soup; sprinkle with remaining Cheddar cheese.
  4. Broil, uncovered until lightly golden and filling is heated through. Keep warm for serving.

To Serve

  1. Plate 2 enchiladas per serving. Top with 1 tbsp (6 g) green onions, 7.5 g (½ tbsp) jalapeño pepper and 1.5 g (½ tbsp) cilantro and a lime wedge.

    Serving Suggestions: salsa fresca, guacamole, shredded cheese, sour cream

Tips

  • Alternatively, prepare ahead and bake to order in individual baking dishes.
  • Substitute pinto or black beans for white beans.
Nutrition Facts
Per 2 enchiladas
Calories
Total Fat 0 g 0%
Saturated Fat 0 g 0%
+ Trans Fat
Cholesterol 0 mg 0%
Sodium 0 mg 0%
Total Carbohydrate 0 g 0%
Sugars 0 g 0%
Dietary Fibre 0 g 0%
Protein 0 g 0%
Potassium 0 mg 0%
Calcium 0 mg 0%
Iron 0 mg 0%

*5% or less is a little. 15% or more is a lot.

Nutrition Facts are based on our current data. However, because the data may change from time to time, this information may not always be identical to the Nutrition Facts table found on the labels of products.

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