Home · Recipes · Course · Main Dishes · Healthy Meals Monday: Chicken and Bean Enchiladas with Creamy Salsa Verde Recipe

Healthy Meals Monday: Chicken and Bean Enchiladas with Creamy Salsa Verde Recipe

Jump to Recipe
50 minutes
6 Comments
Ratings
This post may contain affiliate links. Read our disclosure policy.
If I had to pick one food to eat for the rest of my life, it would most definitely be these Chicken and Bean Enchiladas with Creamy Salsa Verde sauce. They are so easy to make and full of amazing flavor. My kids love this healthy, and say meal.
Healthy Meals Monday: Chicken and Bean Enchiladas with Creamy Salsa Verde Recipe
I am loving enchiladas right now. I saw this chicken and bean one with creamy salsa verde and I knew I had to try it. The sauce turned out amazing and my whole family gobbled them right up.
Was I a little disappointed that there was no leftovers? Ya, a little bit I was. But I just made them again later that week. They were so yummy, and my family couldn’t stop raving about them.
I am all about simple dinners with only a few inexpensive ingredients, and that’s exactly what these were. They were so inexpensive and had the most amazing flavor to them.
They came together in a matter of minutes, and were absolutely to die for. They are officially in the weekly rotation for dinner.

What other meat would be good in these?

If you are looking to add a different kind of meat for these enchiladas, here is what I recommend:

-Ground Beef
-Ground Turkey
-Chicken (grilled or shredded)
-Steak
-Shredded Turkey Breast
-Chicken Sausage

You could really use any meat. You could even turn these into breakfast stuffed enchiladas, with egg and bacon. Have fun with your enchiladas, and add all your favorite toppings.

I love topping mine off with guacamole.

Enchilada toppings you need to try:

I love my enchiladas, but I love topping them, even more, to really give it a lot of amazing flavor. Here are a few toppings I highly recommend:

-Olives
-Banana Peppers
-Red Onions
-Lettuce
-Re-Fried Beans
-Spanish Rice
-Black Beans
-Sour Cream (or plain Greek yogurt)
-Guacamole
-Avocado
-Jalapeños
-Tomatoes
-Bell Peppers

Looking for a tasty dessert to serve with this? Watch how to make our favorite:

Did you know we have a Youtube Channel? We created it just for you. We wanted to show you how simple and delicious our recipes are.

We take you through each recipe, step by step, and show you exactly how to make it. We answer all your questions, and help you get the recipe, perfect, each and every time you make it.

If you are looking for more simple and delicious recipes, head over to our channel and check them out.

This Strawberry Fruit Pizza will be your new family favorite. It is so easy to make and full of delicious, fruity flavor.

Watch how to make it, here:

Have you heard about our restaurant copycat cookbook?

Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.

Thiscookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.

We are so excited to share these recipes with you. Order your copy today!
Six Sisters’ Stuff COPYCAT COOKING <—– Click here to order!

Looking for more easy dinners? Here are a few of our favorites:

Chicken and Bean Enchiladas

Chicken and Bean Enchiladas with Creamy Salsa Verde Recipe

If I had to pick one food to eat for the rest of my life, it would most definitely be these Chicken and Bean Enchiladas with Creamy Salsa Verde sauce. They are so easy to make and full of amazing flavor. 
Serving12 people
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Save Print Pin

Ingredients

  • 1 teaspoon olive oil
  • ¼ cup minced onion
  • 2 cloves garlic, minced
  • 4 ounces chopped green chilies
  • 15 ounces Navy beans (or Cannellini beans)
  • 15 ounces black beans
  • 8 ounces boneless skinless chicken breasts, cooked and shredded
  • 1 teaspoon cumin
  • ½ cup fat free sour cream

Green Chile Enchilada Sauce:

  • ½ cup white onion, diced
  • 1 Tablespoon butter
  • 2 Tablespoons flour
  • 1 cup fat free chicken broth
  • 7 ounce chopped green chilies, canned
  • 2 jalapeno pepper, diced
  • salt, to taste
  • ½ cup fat-free sour cream

Other:

  • ¾ cup reduced fat Mexican Blend Cheese, shredded
  • 8 Whole wheat flour tortillas
  • ¼ cup Fresh cilantro and green onion, chopped

Instructions

  1. Preheat oven to 375°.

Filling:

  1. In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add chicken and cook. Remove from heat and Add green chiles, beans, sour cream and cumin. Mix well.

Sauce:

  1. 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.

Assembly:

  1. 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.
  2. 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 green onions

Notes

WHAT OTHER MEAT WOULD BE GOOD IN THESE?
If you are looking to add a different kind of meat for these enchiladas, here is what I recommend:
-Ground Beef
-Ground Turkey
-Chicken (grilled or shredded)
-Steak
-Shredded Turkey Breast
-Chicken Sausage
You could really use any meat. You could even turn these into breakfast stuffed enchiladas, with egg and bacon. Have fun with your enchiladas, and add all your favorite toppings.

Nutrition

Calories: 245 kcal · Carbohydrates: 36 g · Protein: 15 g · Fat: 5 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 21 mg · Sodium: 414 mg · Potassium: 448 mg · Fiber: 9 g · Sugar: 3 g · Vitamin A: 175 IU · Vitamin C: 8 mg · Calcium: 170 mg · Iron: 3 mg
Cuisine: Mexican
Course: Main Course
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Adapted from Skinny Taste

Be sure to not miss another recipe!
Follow Six Sisters’ Stuff on Instagram |Facebook |Pinterest | YouTube

Published: May 28, 2012Updated: May 8, 2024

Join The Discussion

I love hearing from you! Submit your question or review below. Your email address will not be published. Required fields are marked*.

Rate This Recipe!




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions & Reviews

  1. Jennifer says:
    Looks delish! I too love a good enchilada!
  2. Kristen {a little ditty} says:
    Yum! I love enchiladas and anything else Mexican inspired, this sounds delicious.
  3. Gleeful @ The Captivating Life says:
    Mmm, that sounds so tasty! I'm saving this recipe to try. Thanks for sharing!
  4. Debra Kapellakis says:
    Looks and reads good.
  5. Christine says:
    Oh YUM!!!! I wouldn't mind one right now!

    Thanks for sharing at The DIY Dreamer.. From Dream To Reality!
  6. magistra says:
    This recipe is awesome! I'm making it for the second time tonight!
As Seen On BuzzFeedElleGlamourGood HousekeepingHuffington PostParadeParentingToday Show