These White Chicken Black Bean Enchiladas are a delicious and budget-friendly way to enjoy a hearty, homemade meal without breaking the bank. Each serving costs just $1.79, making it an affordable option for families or anyone looking to save on groceries. Packed with tender chicken, protein-rich black beans, and a creamy white sauce, these enchiladas offer a satisfying blend of flavors that will leave everyone coming back for seconds. Whether you’re meal prepping for the week or feeding a crowd, this recipe is sure to be a hit on both your taste buds and your wallet.
Variations for White Chicken Black Bean Enchiladas
Lower Carb Enchiladas:
Leave out the beans and corn, double the chicken and use carb smart tortillas.
Lower Fat Enchiladas:
Use low fat sour cream, non-fat milk, health smart soup, and low fat cheese. You can use fat-free cheese but it will not melt well and this recipe really needs the melted cheese to make the enchiladas creamy.
Gluten Free Chicken Enchiladas:
Use corn tortillas, gluten free cream of chicken soup and shred your own cheese to ensure it is gluten free. Soften the corn tortillas in a little oil on the stove before wrapping up the chicken mixture.
Chicken Enchiladas for the Freezer
This recipe works well for the freezer and OAMC sessions.
Prepare for Freezing: Follow the entire recipe as directed up until it is time to put it into the oven. Cover tightly and freeze.
Cook Thawed: Thaw before serving and follow the directions for baking the enchiladas. Bake for 15-20 covered, uncover and bake 5-10 minutes more.
Cook from Frozen: Bake for 45-50 minutes covered, uncover and bake 5-10 minutes more.
Note: You can freeze the enchiladas in smaller portions if that works better for your household. I love using this small loaf pans for individual servings. The pans are heavy duty enough that you can wash and reuse them several time.
White Chicken Black Bean Enchiladas
Equipment
Ingredients
- 1 can cream of chicken soup
- 1 cup sour cream
- 4 ounce can diced green chilies (do not drain)
- ¼ cup chicken broth
- ¼ cup milk
- 2 cups shredded cheddar cheese
- 1 lbs chicken (cooked and shredded)
- 1 can black beans (drained and rinsed)
- 1 cup frozen corn
- 12 flour tortillas
- ¼ cup chopped cilantro (optional, for serving)
- ½ cup chopped tomato (optional, for serving)
As an Amazon Associate I earn from qualifying purchases.
Instructions
- Preheat oven to 350°F and grease a 9x13 casserole dish.
- Mix together the soup, sour cream, 1 cup cheese, chilies and chicken broth.
- Take a cup of the sauce and mix in the milk. Set this aside.
- Mix the rest of the sauce with the chicken, beans and corn.
- Fill tortillas with chicken filling and arrange in the casserole dish.
- Spread the remaining sauce over the top and then top with the remaining cheese.
- Bake, covered, for 15-20 minutes. Then bake uncovered for 5-10 minutes to brown the cheese.
- Serve topped with cilantro and tomatoes if desired.
Nutrition
White Chicken Black Bean Enchiladas Cost per Serving Breakdown
Soup $0.99
Sour cream $0.93
Chilis $0.89
Broth $0.08
Milk $0.05
Cheese $3.79
Corn $0.40
Beans $0.89
Chicken $3.80
Tortillas $2.50
Total Recipe Cost $14.32
Cost per Serving $1.79
