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Enchiladas made with whole wheat flour tortillas are filled with lots of garlic, beans and shredded chicken and covered in a verde sauce.

Garlicky Bean and Chicken Enchiladas on Taste and Tell

Photo Updated December 2013

Earlier this week, I went to lunch with my 3 sisters, my sister-in-law, and my mom for one of my sister’s birthday. I brought cupcakes for the birthday girl, and she told me that she wanted the recipe and that I need to post them on my blog. I told her that I would, but explained that I am doing a 7 day Rachael Ray series, so it would have to be next week. One of my other sisters then said how glad she was that I am doing this series because she had never tried a RR recipe before, but now she wants to. Then the first sister said that she had tried several of her recipes, but she hadn’t had very good luck with them. I just must be lucky with my choosing, because in all honesty, I think of all of the Rachael Ray recipes I’ve tried, and there have been a lot, I can only remember 1 or 2 that I didn’t love. So it got me thinking. I love 30 Minute Meals, and I have made quite a few recipes from the show, but the majority of the recipes of hers that I make come from her magazine. And really, I do like the magazine recipes better. Maybe it’s because they are not necessarily “30 minute meals” – some do take a little longer, but most of them are made well under an hour. Maybe that makes a difference – maybe not. So I’d like to know – if you’ve made a RR recipe, was it from her show, her magazine, or one of her cookbooks, and did you like it or not?

But now to today’s recipe. I loved this one. Granted, I did change it up a bit to make it more likable to my husband, but still, I really liked this one. This is regularly a vegetarian recipe. But I knew that my husband would throw a fit and claim that he didn’t like it if there was no meat in it, so I added chicken. It is also made with corn tortillas, but my husband prefers flour, so I swapped in some whole wheat flour tortillas. Although I think the original version is probably delicious, it has you frying the corn tortillas in a little bit of oil. Since we went with flour, I cut out the frying part, which probably made this a bit healthier.

If you are a garlic fan, you will probably love these. If you don’t particularly like garlic, first of all you are crazy, but you probably wouldn’t like these because there is a pronounced garlic flavor. It’s not as pungent as garlic normally is, but it’s not as mellow as roasted garlic is. It’s somewhere in the middle. And because the recipe just calls for store bought salsa verde, the heat level of this dish can vary widely. The salsa I picked up was quite spicy, so that combined with the pepper jack cheese made for a very spicy dinner. My husband thought it was right on the border of being too spicy, but I thought it was perfect.

If you want to make this recipe vegetarian, or if you want to use the corn tortilla version, you can check out the original recipe.

Recipe for Garlicky Bean and Chicken Enchiladas

Garlicky Bean and Chicken Enchiladas
Prep time
Cook time
Total time
Enchiladas made with whole wheat flour tortillas are filled with lots of garlic, beans and shredded chicken and covered in a verde sauce.
Serves: 4-6 servings
  • 2 tablespoons olive oil
  • 8 cloves of garlic, thinly sliced
  • Two 15.5 oz cans cannellini beans, drained
  • ⅓ cup chicken broth
  • salt
  • 1 cup cooked, shredded chicken
  • Twelve 6-inch whole wheat flour tortillas
  • 2 cups store bought salsa verde
  • 1½ cups shredded pepper jack cheese
  1. Preheat the oven to 375°. In a medium saucepan, heat 2 tablespoons oil over medium heat. Add the garlic and cook, stirring, until just golden, about 2 minutes. Stir in the beans and cook for 1 minute, then stir in the chicken broth. Season with salt and cook, mashing the beans, until softened, 7 minutes. Add the shredded chicken. Let cool slightly.
  2. Place about ¼ cup garlic/bean/chicken mixture on 1 tortilla and roll up to enclose; transfer to an oiled 9-by-13-inch baking dish. Repeat with the remaining beans and tortillas.
  3. Pour the salsa over the filled tortillas. Sprinkle the cheese on top. Bake until the cheese is melted and the salsa is bubbling, about 20 minutes.

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27 Responses to Garlicky Bean and Chicken Enchiladas {7 Days With Rachael Ray – Day 5}

  1. StickyGooeyCreamyChewy says:

    I have tried many of RR’s recipes, all from her early FN shows. I’ve had very good results with them, and continue to make some over and over. I haven’t tried her newer stuff, because frankly, she has gotten kind of annoying. She can’t seem to speak in a normal voice and I feel like she’s always shouting at me! Plus, if I hear “yummo” one more time…..

    That enchilada recipe sounds pretty good, though. I would definitely try it.

  2. Dhanggit says:

    oh deborah this one is for me, i love anything with garlic..i remember when we were in new york for a month vacation i spend the afternoon watching rachel ray’s cooking show thanks for sharing her recipes..

  3. spicyskillet says:

    Just so you know, I’ve been following your RR series and I LOVE it! Such a great idea and I’ve been starring every recipe. Thanks for doing this! Everything looks DELICIOUS!

  4. Ben says:

    Those look so good! I love the garlic addition. I never thought Rachael Ray could taught me something about enchiladas. Hahaha

  5. Tiffany says:

    I’ve tried a handful of her recipes. I’d say it’s 50/50 between LOVING the recipe or just eh. A lot of her stuff I find rather plain. I actually gave away one of her cookbooks because there was not a single thing in there I wanted to make. But I find some recipes in the magazine, or on her website. I don’t watch her shows anymore though.

  6. Gretchen Noelle says:

    Interesting…I just made a supposed garlicky bean “soup” that really was more like bean puree…wondering what I should do with it, and now I cannot help but wonder if I shouldn’t make enchiladas with them. Thanks for the idea!

  7. PheMom says:

    I really haven’t tried any RR recipes before, because I’ve rarely seen anything that appealed on 30-min meals. You’ve convinced me to look at the magazine and I do like more of what I’ve seen on the RR show. These enchiladas sound yummy.

  8. Elle says:

    That sounds really good! You know, I’m just about to post an R Ray recipe on my blog, but I’m checking out all mu regular reads first, and yours is one of them.

    I don’t like her show, but I really like her magazine. It’s filled with great ideas and I like the different guest chefs that write articles and include recipes.

    Good work!

  9. RecipeGirl says:

    Our hubbys would get along well. Mine snorts when I try to serve a vegetarian dinner. Where’s the meat, he asks… what’s the main dish??

  10. Kevin says:

    Those look tasty and all that garlic sounds good.

  11. KJ says:

    Sorry I don’t actually have any idea who Rachel Ray is. She’s not known here in Australia.

    But I can say that I am wary of the idea of setting a time limit for a recipe. I think a recipe should take as long as it takes to get a good result. Rather than being compromised in order to fit a pre-prescribed gimmick.

    But this one sounds really good. A great combination of flavours.

  12. Karen says:

    Lookin’ good! I have never peeked into RR’s magazine. Good to know.

  13. glamah16 says:

    I cant get enough of Salsa Verde. This look to my tastes for sure.

  14. Carla says:

    These sound really good. How did I overlook them? This has been a really cool project, I have often been tempted to do the same but have never found a week where all the recipes appealed to us.

  15. Emiline says:

    I don’t think I’ve ever made a RR recipe, although I think I’ve created some meals that were influenced by her.

    Did you see the SNL skit of RR on The Apprentice? Pretty funny.

    These look wonderful! I love enchiladas in any form.

  16. Grace says:

    wait…there are people who don’t like garlic?? 🙂

  17. noble pig says:

    You’re killing me with these…I’m all for the galicky enchiladas.

  18. Rosie says:

    oh my deborah this is a one dish that I really love!! Gosh they look so good you really know how to make my mouth water girl 🙂

    Rosie x

  19. mimi says:

    the hubby loves enchiladas and we both love garlic … sounds like a recipe to try out soon!

  20. Vicarious Foodie says:

    I *love* enchiladas. I make a bunch of different kinds, but I’m always on the lookout for more. These sound great! Definitely gonna try.

  21. Rachel says:

    I’ve only tried one RR recipe, but I’ll definitely be trying this one – it looks delicious!

  22. javagirlkt's cookin' says:


    I adapted this from an episode of 30 Minute Meals and it was one of the best things I’ve ever made. I did change a few things around here and there, but she is always encouraging adding your own touch to her recipes, or using her methods but playing around with flavors.


    This is also an adaptation, and also one of my favorite meals of all time!! I make it often and Craig even requested it for his birthday meal this year.

    I’m happy to know you’re such an RR fan! She’s so positive and happy and easy going, not to mention hard working. I like how balanced and colorful her meals are.

  23. javagirlkt's cookin' says:

    oops, my links didn’t work. the first one was pork and sweet potato breakfast hash and the second was stuffed peppers.

  24. eatme_delicious says:

    Mmm garlicky enchiladas. Yummy!

  25. Valerie says:

    I tried this and we like it. I posted it on my blog with a link to yours. Your photo is much better than mine!

  26. Joshua Kerrigan says:

    This is a great post, I think you should turn it into a 2 or 3 part series.

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