White Chicken Chili Enchiladas

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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

Prep Time20 minutes
Cook Time1 hour 20 minutes
Course: Main Course
Keyword: Enchiladas


  • 1 cup 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 cup chicken stock
  • 1 4 oz can diced green chilies
  • 2 tsp cumin
  • 1 can green enchilada sauce
  • 8 tortillas
  • 1/2 cup shredded Monterey Jack or Mexican cheese blend


  • 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.)
  • 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.
  • 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.
  • 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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