I’ve been craving white chicken chili for awhile. Finally last night I decided enough was enough. I didn’t care that it 85 degrees outside. I was going to make chili.
Except I hadn’t planned on making chili. So my supply of white beans was less than what I needed for a full pot of chili. I decided I’d just make my favorite white chili leftover dish as a stand alone dish instead. Hence the white chicken chili enchiladas. We all loved this so much that I will be making it much more often than just when I have chili leftovers.
White Chicken Chili Enchiladas
- 1 c. dry white beans, soaked and fully cooked (or 1 can white beans)
- 1/2 – 1 lb. chicken (I used boneless, skinless chicken breasts but anything would work.)
- 1 1/2 c. chicken stock
- 1 4 oz. can diced green chilies
- 2 t. cumin
- 1 can green enchilada sauce
- 8 tortillas
- 1/2 c. shredded Monterey Jack or Mexican cheese blend
1. Combine beans, chicken, stock, green chilies and cumin in a medium saucepan. Bring to a boil, cover, reduce heat to low and simmer at least 1 hour. (This can be done in a crock pot if you prefer. Simmer until chicken is fully cooked.)
2. Remove chicken and shred. Drain most of the liquid from the beans and combine with the shredded chicken. Spoon some chili down the center of each tortilla and roll up.
3. Pour half the enchilada sauce into the bottom of a casserole dish. Place the rolled-up tortillas in the dish and cover with remaining sauce. Top with cheese.
4. Bake at 350 degrees for 15 to 20 minutes, until heated through and cheese is melted.
I love green enchilada sauce and definitely prefer the homemade version over the canned version. But finding tomatillos in our grocery store is hit or miss. So if you have a reliable source for them, definitely make the homemade sauce.
This post is being linked to:
- Hooked On… at Hooked On Houses
- Food On Fridays at Ann Kroeker’s
- Family Recipe Fridays at Vanderbilt Wife
- Recipe Swap at The Grocery Cart Challenge
- Friday Feasts at Mom Trends
- Foodie Friday at Designs By Gollum
Not fair…this is making me hungry!
Looks delish!!! Visiting from Julia’s party. 
I have no willpower when it comes to diced green chilies and chicken. I have a similar recipe minus the beans so this will be a great new twist to try. Jane T.
This looks yummy! I’m bookmarking it now!
Ooh yummy… I’ve heard of green, but never white enchiladas. They look so good!
I’ve never eaten white enchiladas but they certainly look good. Definitely going to print out this recipe and give it a try!
Elaine
I love chicken chili, but never thought about using my leftovers to make enchiladas. What a great idea! I always make too much and end up freezing some, I like this idea much better.
I love enchiladas! They look yummy!
God bless,
Amanda
I bet my hubby (who’s not a Mexican food fan) would enjoy this!
What a great idea! I love white chicken chili, it’s one of my standard “go to” fare for feeding guests, large groups etc. cause it is healthy, cheap, and kids tend to love it. My version also has corn, lime juice and fresh cilantro… so yummy. I’ll definitely have to try making enchiladas with it!
These look luscious and they are such a great idea for this time of year. I hope you are having a wonderful day.
have you ever made these with rice? Might be a nice way to stretch leftover even further. These would be awesome with the fire roasted green chiles from Trader Joes.
OH my!! I make white chicken chili all winter, but never thought of making the left overs into enchiladas – which I love.
Thanks for the idea!
I make something similar to this, but I also add 1/2 block of cream cheese which makes them so rich and savory! I haven’t used cumin, I’ll give that a try.
Thanks for posting. I hope you will join me this week for Crock Pot Wednesday. Mister Linky will be up and ready for you on Tuesday. Thanks again
These look really tasty. I love enchiladas in all shapes and forms.