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.
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