Saturday, August 27, 2011

Chicken, Veggie and White Bean Enchiladas

Mexican recipes are family favorites in our household.  So we have a variety of go to recipes that are easy to make and everyone likes.  I can even sneak in some vegggies without complaint.  I do dice the veggies so they don't even notice them.  I also use rotisserie chicken meat, but you can always slice up some cooked chicken breasts as well.  My mom has passed down an aversion to raw meat so I like the rotisseries for that reason.  

Chicken, Veggie and White Bean Enchiladas

Recipe from Love Bug Living

1 T olive oil
Breast meat from a rotisserie chicken
15.5 oz can great northern beans (drained and rinsed)
1 tomato (diced)
1 c mushrooms (diced)
1 c spinach
10 oz container Philadelphia Cooking creme - Santa Fe Blend
1/4 c mexican blend cheese shredded
whole wheat tortillas

Preheat oven to 350.  Heat 1 T olive oil over medium heat in a large saute pan.  Add chicken, mushrooms, and beans.  Add spinach and heat until wilted.  Add tomatoes.  Stir in all but 2 T of the cooking creme until mixture is covered.    Remove from heat.  Spoon mixture into 8 tortilla shells.  Roll and place in a 9 x 13 baking dish.  Spread remaining cooking creme over the enchiladas.  Top with shredded cheese.  Bake in oven for 30 minutes.



  1. This looks really good. I always make both beef and chicken for Mexican dishes because my family is split with which they like best. These would be so versatile for us. Thanks for sharing at Must Try Mondays.

  2. This looks very good - I read somewhere that white beans are really good for you - gotta give this one a try!


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