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.
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:
-Chicken (grilled or shredded)
-Shredded Turkey Breast
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:
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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.
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 green onions