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 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.