Creamy Green Chicken Enchiladas
Yield: 4
Creamy Green Chicken Enchiladas
Prep time: 35 MinCook time: 30 MinTotal time: 1 H & 5 M
Soft tortillas filled with creamy chicken, mashed beans, and cilantro bake under a bright homemade green salsa that keeps everything fresh instead of heavy. This is the sort of comforting dinner that disappears very quickly and somehow tastes even better than you remembered it.
Ingredients
For the Enchiladas
- 2 chicken breasts
- 1 onion, halved
- 5 cloves garlic, divided
- 1 bay leaf
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black peppercorns
- 4 cups water
- 1 tablespoon canola oil
- 1 green bell pepper, diced
- 3 spring onions, finely sliced, white and light green parts separated from dark green parts
- 1½ teaspoons ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon freshly ground black pepper
- 1 cup sour cream
- ⅓ cup cilantro (coriander), finely chopped, plus extra for garnish
- 1 can (15 oz) pinto beans (sugar beans), including liquid
- 8 medium flour tortillas
- 1 lime, cut into wedges
For the Green Salsa
- 1 tablespoon canola oil
- 1 green bell pepper, roughly chopped
- 1 jalapeño, roughly chopped, plus extra sliced for garnish
- 2 spring onions, roughly chopped
- 2 cloves garlic, diced
- ½ teaspoon kosher salt
- ¼ cup cilantro (coriander), roughly chopped
- ½ lime, juiced
- ¼ cup reserved poaching liquid
Instructions
- Place the chicken breasts, onion, 3 smashed garlic cloves, bay leaf, kosher salt, peppercorns, and water into a medium saucepan. Bring to a gentle simmer over medium heat, then reduce the heat slightly and poach for 12 to 15 minutes, or until the chicken is cooked through and tender.
- Transfer the chicken to a plate and allow it to cool slightly before shredding with two forks. Reserve 1 cup of the poaching liquid and discard the remaining solids.
- Preheat the oven to 375°F (190°C).
- To make the green salsa, heat 1 tablespoon canola oil in a skillet or saucepan over medium heat. Add the roughly chopped green bell pepper, jalapeño, spring onions, and 2 diced garlic cloves. Cook for 5 to 6 minutes until softened but not browned.
- Transfer the mixture to a blender or food processor along with the kosher salt, cilantro, lime juice, and reserved poaching liquid. Blend until mostly smooth, then set aside.
- Heat the remaining 1 tablespoon canola oil in the same skillet over medium heat. Add the diced green bell pepper, the white and light green spring onion slices, and the remaining 2 diced garlic cloves. Cook for 4 to 5 minutes until softened.
- Stir in the cumin, oregano, black pepper, and a pinch of kosher salt. Remove from the heat and allow to cool slightly, then transfer the mixture to a large bowl. Add the shredded chicken, sour cream, and cilantro, and stir until evenly combined.
- Pour the sugar beans and their liquid into a small saucepan over medium heat. Once warmed through, mash lightly with a potato masher or fork until thickened but still slightly textured.
- Spread a thin layer of green salsa into the bottom of a baking dish.
- Warm the tortillas briefly so they soften and become easier to roll.
- Spread a spoonful of mashed beans onto each tortilla, followed by the chicken filling. Roll tightly and place seam-side down into the baking dish.
- Pour the remaining green salsa evenly over the enchiladas.
- Cover loosely with foil and bake until heated through and softened. Remove the foil near the end if you would like a little colour around the edges.
- Scatter over the reserved dark green spring onion tops, sliced jalapeño, and extra cilantro. Serve with lime wedges alongside.
Costs
- Total Cost: $9.88
- Cost per Serving: $2.47
Costs calculated in May 2026 in Cleveland, USA using ingredients from Aldi, with the exception of oil from Thrive Market.
Nutrition Facts
Calories
624Fat
27 gSat. Fat
9 gCarbs
60 gFiber
10 gNet carbs
50 gSugar
9 gProtein
37 gSodium
1801 mgCholesterol
106 mgNutritional information is an estimate only, and depends on the ingredients you use.
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