Description
A comforting and flavorful Green Chili White Bean Enchiladas recipe featuring creamy cannellini beans, diced green chiles, and a blend of Mexican cheeses baked in soft corn tortillas with green enchilada sauce, perfect for a satisfying vegetarian main course.
Ingredients
Scale
Main 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
Instructions
- Preheat and prepare baking dish: Arrange a rack in the center of the oven and preheat to 350°. Grease an 11" x 7" casserole dish with cooking spray to prevent sticking.
- Sauté onions and garlic: In a large skillet over medium heat, heat the oil. Add the chopped onion and season with 1/2 tsp. salt. Cook, stirring occasionally, until the onion is just softened, about 5 to 6 minutes. Add the finely chopped garlic and cook, stirring, until fragrant, about 1 minute more.
- Make the filling: Add the rinsed and drained cannellini beans, chopped green chiles, chili powder, ground cumin, and 1/4 cup water to the skillet. Stir until combined. Add the cream cheese pieces and stir until melted and the mixture is creamy. Taste and season with additional salt if needed. Let the filling cool slightly.
- Assemble enchiladas: On a clean work surface, lay out one warm corn tortilla. Spread about 1/4 cup of the bean and chile filling in a line down the center of the tortilla. Top the filling with 1 tablespoon of shredded Mexican cheese blend. Roll up the tortilla around the filling, leaving the ends open. Repeat this process with the remaining tortillas and filling.
- Prepare casserole and bake: Spread 3/4 cup of the green enchilada sauce evenly on the bottom of the prepared casserole dish. Arrange the rolled enchiladas in a row on top of the sauce. Pour the remaining 1 cup of enchilada sauce over the enchiladas and sprinkle with the remaining 3/4 cup of shredded Mexican cheese blend.
- Bake: Place the casserole dish in the oven and bake the enchiladas until warmed through and the cheese is fully melted and bubbly, about 30 minutes.
- Serve: Remove from the oven and top with thinly sliced jalapeños and fresh cilantro leaves. Serve the enchiladas warm for best flavor and texture.
Notes
- Warming the tortillas before assembling helps prevent them from breaking while rolling.
- You can substitute cream cheese with a plant-based alternative for a vegan version.
- If you prefer a spicier dish, add extra jalapeños inside the filling or on top when serving.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven.
- If green enchilada sauce is unavailable, you can use salsa verde as a substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 30 mg
