Name: Green Chili White Bean Enchiladas Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: Cooking spray; 2 Tbsp. neutral oil; 1/2 medium yellow onion, chopped; 1/2 tsp. kosher salt, or more to taste; 2 cloves garlic, finely chopped; 1 (14.5-oz.) can cannellini beans, rinsed and drained; 1 (4-oz.) can chopped green chiles; 1/2 tsp. chili powder; 1/8 tsp. ground cumin; 2 oz. (4 Tbsp.) cream cheese, cut into pieces; 8 (6-inch) corn tortillas, warmed; 1 (14-oz.) can (or 1 3/4 cups) green enchilada sauce, divided; 1 1/4 cups shredded Mexican cheese blend, divided; Thinly sliced jalapeños, for serving; Fresh cilantro leaves, for serving

There's something so comforting about a warm casserole packed with flavor—that's exactly what you get in this Green Chili White Bean Enchiladas Recipe. Creamy, mildly spicy, and loaded with fresh ingredients, it's one of those dishes you'll find yourself craving again and again.

A baking dish with four rolled tortillas laid side by side, covered in a layer of melted golden cheese with some browned spots, sitting on top of a thick green sauce that fills the dish's base; bright green slices of jalapeño and fresh cilantro leaves are scattered over the top, adding pops of color and texture against the creamy cheese and soft tortillas, all resting on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Green Chili White Bean Enchiladas Recipe
Top Tip
How to Serve Green Chili White Bean Enchiladas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Green Chili White Bean Enchiladas Recipe

Why You'll Love This Recipe

I can't get enough of this recipe, not just because it's delicious, but because it's so simple and satisfying. The creamy white bean filling balanced with the tangy green chili enchilada sauce makes every bite a delight.

Easy, Wholesome Ingredients: You probably already have most of these pantry staples ready to go, making it perfect for a weeknight meal.
Vegetarian and Protein-Packed: The white beans provide great texture and plant-based protein that keeps you full and happy.
Flavor Balanced with Cream Cheese: That little addition brings a smooth richness that mellows out the mild heat from the green chiles.
Bakes to Perfection: The melted cheese on top and the baked enchiladas create a cozy, inviting dish your whole family will enjoy.

Ingredients & Why They Work

The magic behind these enchiladas lies in using simple ingredients that complement each other beautifully. Each one brings something unique to the table, from the savory beans to the zesty green chiles.

Flat lay of a small pile of fresh yellow onion halves, two whole uncracked brown garlic bulbs, a simple white ceramic bowl filled with rinsed white cannellini beans, another small white bowl holding diced green chiles, a handful of bright green fresh jalapeño slices, a few sprigs of vibrant cilantro leaves, several neatly stacked soft corn tortillas, a small white bowl containing cream cheese pieces, a similarly sized bowl with a finely shredded Mexican cheese blend, and a small white bowl with rich green enchilada sauce, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cooking spray: Keeps your casserole dish and tortillas from sticking – a little goes a long way here.
Neutral oil: I use vegetable or canola oil, which lets the flavors of the onion and garlic shine without overpowering them.
Yellow onion: Adds sweetness and depth when sautéed; chopping it finely helps it cook evenly.
Kosher salt: Essential for seasoning layers, especially the beans and veggies.
Garlic: Just two cloves add that perfect fragrant punch – don’t rush this step!
Cannellini beans: Creamy white beans are the heart of the filling and pack protein and fiber.
Chopped green chiles: They provide a subtle green chili heat without overwhelming the dish.
Chili powder and ground cumin: These spices bring warmth and a mild smokiness that transform the filling.
Cream cheese: Melts into the filling for creaminess and a slight tang that balances the spices.
Corn tortillas: I prefer warming them so they stay pliable and easy to roll—plus it keeps them from tearing.
Green enchilada sauce: Using your favorite canned or homemade sauce adds that signature enchilada flavor and ties everything together.
Mexican cheese blend: The perfect melty topping with a blend of flavors like cheddar and Monterey Jack.
Jalapeños and cilantro: Fresh toppings that add color, brightness, and a bit of heat to finish the dish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Green Chili White Bean Enchiladas Recipe is a fantastic base for tweaking to your taste. I love swapping out the cream cheese for a bit of sour cream sometimes or adding corn for a touch of sweetness. Don't hesitate to make it your own!

Variation: Once, I rolled in some sautéed mushrooms and bell peppers to add extra veggies; it didn't just add nutrition but also elevated the flavor and texture.
Make it Vegan: You can swap cream cheese with a vegan alternative and use vegan cheese to keep the dish plant-based and still creamy.
Heat level: Add more jalapeños or a dash of hot sauce inside the filling if you like a spicier kick.

Step-by-Step: How I Make Green Chili White Bean Enchiladas Recipe

A white plate holds a soft tortilla rolled around a filling of white beans and creamy sauce, topped with a browned layer of melted yellow cheese. On the cheese, there are two thin green jalapeño slices and small fresh green cilantro leaves scattered evenly. The filling is visible at the edge where the tortilla is slightly open, showing the bean mixture. A silver fork lifts a small piece of the rolled tortilla, showing the soft texture and creamy inside. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Sauté the Base Flavors

Start by preheating your oven to 350°F and greasing your casserole dish with cooking spray. Then heat your oil in a skillet over medium heat and add the chopped onions with half a teaspoon of salt. Cook them slowly until they soften, about 5–6 minutes, stirring occasionally. This slow softening is key to bringing out their natural sweetness. Add the garlic last and let it cook just until fragrant — be careful not to let it burn, about 1 minute.

Step 2: Create the Creamy Filling

Add the rinsed cannellini beans, green chiles, chili powder, cumin, and about ¼ cup water to the skillet. Stir everything to combine well. Then toss in the cream cheese pieces, stirring constantly until they melt into that perfect creamy texture. Taste and adjust salt if needed. Let the mixture cool slightly so it’s easier to handle when assembling.

Step 3: Assemble the Enchiladas

Lay out a warmed corn tortilla on your clean workspace and spread roughly ¼ cup of the filling down the center, forming a line. Sprinkle a tablespoon of shredded cheese over the filling, then roll it up gently, leaving the ends open like little blankets of goodness. Repeat with the remaining tortillas and filling.

Step 4: Layer and Bake

Spread ¾ cup of your green enchilada sauce evenly across the bottom of your prepared casserole dish to prevent sticking and lock in flavor. Arrange the rolled enchiladas snugly in a row on top. Pour the remaining enchilada sauce over the top and sprinkle with the rest of the cheese. This layering ensures every bite is cheesy and saucy.

Step 5: Bake Until Bubbling and Delicious

Pop the dish into your preheated oven and bake for about 25–30 minutes until the sauce is bubbling and the cheese has melted into a golden, gooey blanket. The smell filling your kitchen will tell you you’re almost there!

Step 6: Garnish and Serve

Once out of the oven, top your enchiladas with thinly sliced jalapeños and fresh cilantro leaves for a burst of color and brightness. Serve immediately while everything’s still warm and melty.

Top Tip

From my experience, these simple tips can make your Green Chili White Bean Enchiladas Recipe really shine and save you from common pitfalls.

Warm the Tortillas: I always warm my corn tortillas before filling so they don’t crack or break when rolling — this little step makes assembly way less frustrating.
Don't Skip Cooling the Filling: Letting the bean mixture cool slightly makes it easier to handle and helps avoid mushy tortillas when assembling.
Check Salt Levels Twice: Since canned beans and sauces can vary in salt, taste your filling before assembling and adjust seasoning carefully.
Even Layering: Spread enchilada sauce evenly on the dish’s bottom and top so every bite has that delicious saucy goodness without sogginess.

How to Serve Green Chili White Bean Enchiladas Recipe

green chili enchiladas - Serving Suggestion

Garnishes

I love topping mine with freshly chopped cilantro because it cuts through the richness, plus slices of jalapeños for a bit of fresh heat without overpowering the dish. A dollop of sour cream or a sprinkle of chopped green onions works beautifully too if you want a creamy, tangy accent.

Side Dishes

These enchiladas pair wonderfully with a simple Mexican-style rice or a fresh salad with lime vinaigrette. For an extra boost, some black beans or corn salad on the side makes the meal feel complete without stealing the spotlight.

Creative Ways to Present

For special occasions, I like to serve these enchiladas in individual ramekins or make mini versions using smaller tortillas for a fun appetizer. Drizzling a little avocado cream or adding pickled red onions on top can also turn this comforting dish into a party standout.

Make Ahead and Storage

Storing Leftovers

Once cooled, I cover the leftover enchiladas tightly with foil or plastic wrap and store them in the fridge. They keep well for 3-4 days and maintain their creamy texture and flavor — making them perfect for an easy next-day meal.

Freezing

If you want to freeze for a later date, I suggest baking the enchiladas first, then letting them cool completely before wrapping them tightly in foil and plastic wrap. They freeze nicely up to 2 months. When ready to eat, thaw overnight in the fridge for best results.

Reheating

I reheat leftovers in a preheated oven at 350°F for about 15–20 minutes until warmed through and the cheese is melty again. If you're short on time, microwaving works but can sometimes make the tortillas a bit soggy, so be sure to cover loosely to trap steam.

Frequently Asked Questions:

Can I use flour tortillas instead of corn for this recipe?

Absolutely! Flour tortillas are more pliable and less likely to crack when rolling, especially if your corn tortillas are very dry. Just note that flour tortillas may change the texture and flavor slightly, but your enchiladas will still be delicious.

Is this Green Chili White Bean Enchiladas Recipe spicy?

This enchilada recipe has a mild heat that comes from the green chiles and jalapeños, but it’s not overly spicy. You can easily adjust the heat level by adding more jalapeños or using a spicier enchilada sauce. If you prefer mild dishes, you can omit the jalapeños or remove seeds.

Can I prepare these enchiladas ahead of time?

Definitely! You can assemble the enchiladas a day ahead, cover them tightly, and refrigerate. When you’re ready, just bake them as directed. This makes for a fantastic time-saver when hosting or prepping meals in advance.

What can I serve alongside Green Chili White Bean Enchiladas?

Some of my favorite sides include Mexican rice, black beans, or a refreshing avocado and tomato salad. A simple green salad with citrus vinaigrette also pairs well to lighten up the meal. Don’t forget a wedge of lime for squeezing over everything!

Final Thoughts

This Green Chili White Bean Enchiladas Recipe feels like a warm hug on a plate. It’s approachable, comforting, and packed with flavors that come together perfectly each time I make it. Whether it’s a cozy night in or a casual get-together, these enchiladas will quickly become a favorite you’ll turn to again and again. Trust me—you’re going to want to keep this recipe handy!