Gluten Free Chicken Bean Enchiladas with Green Chile Sauce
Hearty corn tortilla enchiladas stuffed with a creamy mixture of shredded chicken, white beans, and green chiles, topped with a tangy Greek yogurt enchilada sauce. The beans add protein and fiber while keeping the filling moist and satisfying. Perfect for family dinners or meal prep, these enchiladas offer comfort food appeal without gluten. The yogurt-based sauce provides richness while being lighter than traditional cream-heavy versions.
Ingredients
- 1 small onion, diced
- 1 tablespoon olive oil
- 4 ounces cream cheese, softened
- 2 4 ounce cans mild chopped green chilies
- 15 ounces Great Northern beans, undrained
- 2 cups chicken, cooked and shredded
- 1 teaspoon garlic powder
- 14 ounces can green enchilada sauce
- ¾ cup plain Greek yogurt
- 1 cup shredded sharp cheddar cheese, divided
- 1 teaspoon cumin
- ½ teaspoon salt
- 12 corn tortillas
Instructions
- 1
Preheat oven to 350 degrees and prepare 9x13 inch pan with cooking spray
- 2
Heat olive oil in medium saute pan and cook onions on medium-high heat until translucent, about 5 minutes
- 3
Transfer half the onions to mixing bowl, leave remainder in pan
- 4
Add enchilada sauce, Greek yogurt, half the cheese, cumin, and salt to saute pan
- 5
Whisk over low heat until cheese melts and mixture is well blended, do not boil
- 6
In mixing bowl with reserved onions, combine cream cheese, green chiles, beans, and garlic powder
- 7
Mash mixture with potato masher or fork until well blended
- 8
Stir shredded chicken into bean mixture
- 9
Spoon chicken mixture onto each corn tortilla, roll up, and place in prepared pan
- 10
Pour sauce over rolled tortillas
- 11
Sprinkle with remaining cheese
- 12
Bake for 30 minutes until cheese melts and sauce bubbles
Tips
Warm tortillas slightly before rolling to prevent cracking and make assembly easier
Don't boil the sauce mixture as it can cause the yogurt to curdle and separate
Let enchiladas rest 5 minutes after baking for easier serving and cleaner slices
Good to Know
Refrigerate up to 3 days covered, reheat in 350F oven until warmed through
Assemble completely up to 1 day ahead, cover and refrigerate, add 10 minutes to baking time
Serve hot with toppings like avocado, cilantro, lime wedges, or hot sauce
Common Mistakes
Keep sauce on low heat to avoid curdling the Greek yogurt
Warm tortillas before rolling to prevent tearing
Don't overfill tortillas or they'll be difficult to roll and may burst
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I freeze these enchiladas?
Yes, assemble without baking, wrap tightly and freeze up to 3 months. Thaw overnight in refrigerator before baking as directed.
What if I don't have Greek yogurt?
Substitute equal amount of sour cream or use additional enchilada sauce for a thinner consistency.
Can I make these dairy-free?
Use dairy-free cream cheese and skip the cheddar cheese, or substitute with dairy-free cheese alternatives for similar richness.