Healthy Chicken and White Bean Enchiladas


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.


  1. 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.
  2. 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.
  3. 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.
  4. 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

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  • Reply
    May 3, 2017 at 8:51 pm When do you fold the broken cheese? I could swear I heard a recipe for enchilladas that involved folding cheese.
    • Reply
      May 4, 2017 at 9:48 pm You just... here's what you do. You just fold it in.

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