green enchilada chicken chili

Green Enchilada White Chicken Chili

White Chicken Chili is one of those dishes that just about anyone can enjoy! With only a few essential ingredients, this is one of the easiest meals to make on a busy weeknight. Chicken, stock, chiles, and spices are basically all you need for a spicy bowl of Green Enchilada White Chicken Chili. We like to add extra beans in order to make the dish hearty enough to fill up everyone at the table. It’s not necessary to use three different kinds of beans, but it’s not nearly as fun either! Oversized Butter Beans combined with creamy Cannellini and Navy Beans are the perfect combination to add both bulk and fiber to the dish. A last minute addition of sour cream adds a touch of tanginess that just brightens up the dish a little bit. Did we mention that this tastes great served with tortilla chips as well? YUM! Eat more chili stuff and stay fabulous!

Looking for similar dishes? Check out our recipes for Sweet & Tangy Baked Butter Beans Casserole AND Easy Ground Turkey Burrito Casserole!


Looking for more fabulous recipes like Green Enchilada White Chicken Chili? Check out our Recipes section for more!



green enchilada chicken chili

green enchilada chicken chili

This easy and flavorful chicken chili is hearty enough to feed the whole family!
5 from 1 vote
Print Pin Rate
Course: Main Course, Soup
Cuisine: American, Mexican
Keyword: chicken, chili, green enchilada
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8
Calories: 441kcal
Cost: $15

Equipment

  • Large Nonstick Pot
  • Wooden Spoons
  • Cutting Board
  • chef's knife

Ingredients

  • 2 lbs boneless skinless chicken thighs
  • 6 cups chicken stock
  • 28 oz green chile enchilada sauce
  • 1.25 oz taco seasoning low-sodium
  • ½ tsp kosher salt
  • 16 oz canned butter beans drained and rinsed
  • 15 oz canned cannellini beans drained and rinsed
  • 15 oz canned navy beans drained and rinsed
  • 2 tbsp sour cream
  • green onions for serving

Instructions

  • Add 2 lbs boneless skinless chicken thighs to a large nonstick pot.
    chicken thighs in large pot
  • Add chicken stock, enchilada sauce, taco seasoning, and salt to the chicken thighs. Cover and bring to a boil. Reduce heat to medium-low and simmer, covered, for 20 minutes.
    green enchilada chicken chili
  • Carefully remove chicken from the broth. Shred the chicken and return it to the pot. Add the drained rinsed beans to the chili. Stir and heat an additional 5 minutes.
    drained and rinsed beans
  • Stir in the sour cream and season to taste with additional salt if necessary. Serve garnished with chopped green onions.
    green enchilada chicken chili

Nutrition

Calories: 441kcal | Carbohydrates: 33.4g | Protein: 46.1g | Fat: 11.8g | Saturated Fat: 3.2g | Cholesterol: 104mg | Sodium: 1787mg | Potassium: 465mg | Fiber: 9.2g | Sugar: 3.9g | Calcium: 65mg | Iron: 3mg

creamy red curry chicken divan

Creamy Red Curry Chicken Divan Casserole

We love an easy and delicious creamy casserole! However, sometimes we want to spice up our casserole game with a little extra flavor. Creamy Red Curry Chicken Divan is just the ticket for a delicious dinner with minimal effort. This easy and incredibly yummy red curry casserole is just the ticket for an easy dinner. Cream of Chicken Soup and Red Curry Paste are definitely the stars of this dish. Smooth and creamy chicken soup slowly heated with red curry paste, cream cheese, and a little bit of sour cream go a long way with flavor! Lean pieces of chicken breast tenderloins and healthy broccoli florets make this a dish that the whole family can enjoy! Therefore, if you’re wanting a delicious dish that doesn’t require a lot of your time, then this delicious casserole is definitely for you! Eat more curry and stay fabulous!

Looking for similar recipes? Check out our recipes for Easy Spicy Coconut Curry Lentil Soup and Country Red Curry Chickpeas with Bacon!


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creamy red curry chicken divan

creamy red curry chicken divan

This creamy and hearty dish is full of delicious red curry flavor!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American, French, Thai
Keyword: chicken, chicken breast, creamy, divan, red curry
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 8
Calories: 429kcal

Equipment

  • Cutting Board
  • chef's knife
  • Medium Nonstick Saucepan
  • Large Nonstick Skillet
  • 13×9" casserole dish
  • Wooden Spoons
  • Large Mixing Bowl

Ingredients

  • 1 tbsp vegetable oil
  • lbs chicken breast tenderloins cut into 1" cubes
  • 20 oz frozen broccoli thawed and drained
  • 21 oz cream of chicken soup
  • 8 oz cream cheese softened
  • ¼ cup sour cream
  • 3 tbsp red curry paste
  • 1 cup chow mein noodles
  • 1 cup french fried onions
  • kosher salt and black pepper

Instructions

  • Preheat oven to 375°F.
  • In a large nonstick skillet, heat vegetable oil over medium heat. Add the diced chicken breast tenderloins and season with salt and pepper. Cover chicken and continue cooking, stirring occasionally, for 15-20 minutes until the chicken is cooked all the way through to 165°F. Remove from heat and set aside.
  • While the chicken is cooking, add cream of chicken soup, sour cream, cream cheese, and red curry paste to a medium saucepan. Cook over medium heat, stirring frequently, for approximately 15 minutes until cream cheese has melted and all ingredients are combined.
  • In a large mixing bowl, combine the cooked chicken, thawed broccoli florets, and red curry sauce. Toss all ingredients to combine and transfer to a 13×9 casserole dish. Set aside.
  • To make the noodle crumb topping, combine the chow mein noodles and french fried onions in a food processor and pulse until ground up. Top the casserole with the noodle crumb topping and cover with aluminum foil.
  • Bake for 30 minutes. Remove foil and bake an additional 5 minutes. Eat fabulously.

Nutrition

Calories: 429kcal | Carbohydrates: 18.5g | Protein: 34.4g | Fat: 23g | Saturated Fat: 11.2g | Cholesterol: 129mg | Sodium: 1090mg | Potassium: 312mg | Fiber: 2.1g | Sugar: 1.7g | Calcium: 76mg | Iron: 2mg

Creamy Baked Chicken Alfredo

Creamy Baked Chicken Alfredo

Cookbookie: It seems the most responsible thing to do these days is “social distancing”. In order to avoid going to the grocery store unnecessarily, sometimes we have to get a little more creative with the ingredients that we have on hand in our pantry. I whipped this little creation together this evening in an effort to try something warm, comforting, and TASTY! The addition of greek yogurt to the alfredo sauce provides an unexpected tanginess that’s quite enjoyable. I hope you like it!


  • 1 lb ckicken breast, sliced
  • 12 oz pasta (I used elbow macaroni)
  • 1 (15 oz) jar of Alfredo Sauce
  • 1/2 cup non-fat Greek yogurt
  • 1/2 cup low sodium chicken broth
  • 1 (12 oz) bag of frozen broccoli
  • 1/2 cup cracker crumbs
  • 1/2 cup traditional bread crumbs
  • 1/2 cup grated parmesan cheese
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 tsp Italian seasoning
  • 5 Tbsp Extra Virgin Olive Oil
  • Salt and Pepper
  1. Preheat oven to 375°.
  2. Add 1 Tbsp extra virgin olive oil to a nonstick kpan. Once the oil is heated, add the sliced chicken and season with salt and pepper.
  3. While the chicken is cooking, bring a large pot of water to a boil. Once the water has come to a boil, add salt to the water to season. Add the pasta and cook until a little less than al dente (5-6 mins for macaroni).
  4. Once the chicken is cooked all the way through, turn the heat off and set aside until ready to use. When the pasta has finished cooking, remove from heat and drain through a colander. Place pasta and cooked chicken back into the same pot the pasta was boiled in.
  5. Add alfredo sauce, greek yogurt, and frozen vegetables to the pot with pasta and chicken. Season with 1 tsp of ground black pepper. Stir.
  6. Add the pasta mixture to a prepared 13×9 casserole dish. In a seperate bowl, combine cracker crumbs, bread crumbs, parmesan cheese, onion powder, garlic powder, Italian seasoning, and 4 Tbsp olive oil. Stir to combine. Sprinkle the bread crumb/cheese mixture on top of the prepared casserole.
  7. Cover with foil and place casserole into the oven for 30 minutes. After 30 minutes, remove the foil and cook for an additional 5-7 minutes or until the crumb topping is golden in color.
Creamy Baked Chicken Alfredo

creamy baked chicken alfredo

I whipped this little creation together this evening in an effort to try something warm, comforting, and TASTY! The addition of greek yogurt to the alfredo sauce provides an unexpected tanginess that's quite enjoyable. I hope you like it!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Keyword: alfredo, baked beans, chicken, creamy, pasta
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 6
Calories: 1026kcal
Cost: $15.00

Equipment

  • Skillet
  • Pot for Boiling Pasta

Ingredients

  • 1 lb ckicken breast sliced
  • 12 oz pasta I used elbow macaroni
  • 1 15 oz jar of Alfredo Sauce
  • ½ cup non-fat Greek yogurt
  • ½ cup low sodium chicken broth
  • 1 12 oz bag of frozen broccoli
  • ½ cup cracker crumbs
  • ½ cup traditional bread crumbs
  • ½ cup grated parmesan cheese
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • 1 tsp Italian seasoning
  • 5 Tbsp Extra Virgin Olive Oil
  • Salt and Pepper

Instructions

  • Preheat oven to 375°.
  • Add 1 Tbsp extra virgin olive oil to a nonstick kpan. Once the oil is heated, add the sliced chicken and season with salt and pepper.While the chicken is cooking, bring a large pot of water to a boil. Once the water has come to a boil, add salt to the water to season. Add the pasta and cook until a little less than al dente (5-6 mins for macaroni).
  • Once the chicken is cooked all the way through, turn the heat off and set aside until ready to use. When the pasta has finished cooking, remove from heat and drain through a colander. Place pasta and cooked chicken back into the same pot the pasta was boiled in.
  • Add alfredo sauce, greek yogurt, and frozen vegetables to the pot with pasta and chicken. Season with 1 tsp of ground black pepper. Stir.
  • Add the pasta mixture to a prepared 13×9 casserole dish. In a seperate bowl, combine cracker crumbs, bread crumbs, parmesan cheese, onion powder, garlic powder, Italian seasoning, and 4 Tbsp olive oil. Stir to combine. Sprinkle the bread crumb/cheese mixture on top of the prepared casserole.
  • Cover with foil and place casserole into the oven for 30 minutes. After 30 minutes, remove the foil and cook for an additional 5-7 minutes or until the crumb topping is golden in color.

Nutrition

Serving: 1.5cups | Calories: 1026kcal | Carbohydrates: 76g | Protein: 89.7g | Fat: 39.1g | Saturated Fat: 12.6g | Cholesterol: 272mg | Sodium: 3891mg | Potassium: 1448mg | Fiber: 1.9g | Sugar: 2.8g | Calcium: 265mg | Iron: 4mg