Cheesy Chicken and White Bean Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty enchilada casserole layered with corn tortillas, chicken, white beans, melted cheese, and a chile-sour cream sauce. This family-friendly dish combines Mexican flavors with comforting casserole form.
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Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 medium yellow onion (diced small)
- 2 large cloves garlic (minced)
- 1½ cups cooked great northern or white kidney beans (or (1) 14 ounce can, drained)
- 7 ounces chopped green chile
- 1/2 cup sour cream
- 3 cups red or green chile enchilada sauce (divided)
- 4 cups cooked and shredded chicken (dark or white meat *see above note)
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon chili powder (I use NM Red Chile powder)
- 10 white corn tortillas (cut into triangles, as pictured here)
- 6 cups shredded Mexican cheese blend (or the shredded cheeses of your choice)
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 2510mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 757mg
- Calcium
- 1683mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 2510MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.