Things I love, my family, Schitts Creek, potato chips, dessert (obv!) and enchiladas. I have not met an enchilada that I didn’t like and this recipe is no different. It’s a fantastic way to keep the Cinco de Mayo celebration going and not feel guilty about it. It was also a great way to use up some left over rotisserie chicken and flour tortillas we had – bonus reduce food waste! It’s super quick to put together so this makes a great weeknight dish as well. This recipe is really a win-win and I hope you enjoy it as much as I did.
For the Filling
- 1 tsp olive oil
- 1/4 cup chopped onion
- 2 garlic cloves
- 1 4.5 oz diced green chiles
- 15 oz can Cannellini beans
- 8 oz cooked chicken, shredded
- 1/4 cup water
- 1 chicken bullion
- 1 tsp cumin
For the Sauce
- To prepare the filling, heat oil in pan. Add in the onion and cook until translucent, about 8-10 minutes. Add in the garlic and diced chiles and cook about 1 minute longer. Add the cumin, water, and bullion, mix together until the bullion has dissolved. Add in the beans and chicken and stir together. Cook for a bit longer to heat through.
- Preheat the oven to 400 degrees. In a medium bowl, add the enchilada sauce and sour cream and whisk together.Place about 1/4 cup in the bottom of a baking dish. Set the rest of the sauce aside.
- To prepare the enchiladas, place 1/3 cup of chicken mixture on a flour tortilla and roll up. Place seam side down in the dish. Once the enchiladas are assembled, pour the remaining sauce over the top and sprinkle generously with shredded cheese.
- Bake for about 25 minutes or until the cheese is golden brown. Garnish with cilantro or parsley if you would like!
This recipe is slightly adapted from Skinnytaste