Name: Green Chili Bean Enchiladas Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mexican
Ingredients: Cooking spray; 2 Tbsp. neutral oil; 1/2 medium yellow onion, chopped; 1/2 tsp. kosher salt; 2 cloves garlic, finely chopped; 1 (14.5-oz.) can cannellini beans, rinsed, 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") corn tortillas, warmed; 1 (14-oz.) can green enchilada sauce (or 1 3/4 cups), divided; 1 1/4 cups shredded Mexican cheese blend, divided; Thinly sliced jalapeños, for serving; Fresh cilantro leaves, for serving

There’s something so cozy and comforting about a plate of enchiladas, especially when they’re filled with creamy beans and a zesty green chili kick. This Green Chili Bean Enchiladas Recipe combines the best of creamy, tangy, and cheesy, making for a perfect weeknight dinner that feels like a warm hug.

A white baking dish filled with five rolled enchiladas placed side by side, each covered with a layer of melted yellow cheese that has slightly browned in spots. The enchiladas rest on a green sauce layer that fills the bottom of the dish and is visible around the edges. On top, scattered fresh green cilantro leaves and several slices of bright green jalapeño peppers add color and texture. The white marbled surface underneath the dish contrasts with the warm tones of the food. 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 Bean Enchiladas Recipe
Top Tip
How to Serve Green Chili Bean Enchiladas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Green Chili Bean Enchiladas Recipe

Why You'll Love This Recipe

I fell in love with this Green Chili Bean Enchiladas Recipe because it’s deliciously simple yet packed with layers of flavor that hit just the right notes. No complicated ingredients, just honest, tasty food done right.

Simple but Flavorful: The green chilies and beans cook down into a creamy, mildly spicy filling that makes every bite satisfying.
Vegetarian-Friendly: This recipe is a crowd-pleaser for vegetarians and meat-eaters alike, making it perfect for any dinner table.
Easy Weeknight Meal: Whipping up this recipe takes less than an hour, but it feels special enough to impress guests too.
Customizable: Whether you love it spicy or mild, cheesy or extra saucy, you’ll easily tweak it to suit your flavor preferences.

Ingredients & Why They Work

What really makes this Green Chili Bean Enchiladas Recipe shine is the combination of simple pantry staples coming together in perfect harmony. Each ingredient plays a role in balancing creaminess, spice, and that irresistible melty cheese factor.

Flat lay of one medium yellow onion, half peeled and roughly chopped, two whole uncracked brown garlic cloves, a small white ceramic bowl with rinsed white cannellini beans, a small white ceramic bowl holding chopped fresh green chilies, a few bright green fresh jalapeños thinly sliced, a small white ceramic bowl with smooth cream cheese pieces, a stack of warm yellow corn tortillas, a small white ceramic bowl filled with vibrant green enchilada sauce, a small white ceramic bowl with a shredded Mexican cheese blend, and a few sprigs of fresh cilantro leaves, all arranged symmetrically and balanced, placed 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

Cannellini Beans: Creamy and mild, they make a hearty filling that’s perfect for soaking up those bold green chili flavors.
Green Chiles: They add a smoky, tangy heat that defines the dish — look for canned ones labeled “mild” or “hot” based on your taste.
Cream Cheese: This little addition makes the filling luxuriously creamy and rich without being overwhelming.
Corn Tortillas: Their slight sweetness and texture are perfect for rolling around the filling and baking up soft yet structured enchiladas.
Mexican Cheese Blend: A mix of cheeses that melt beautifully, adding gooey, savory goodness on top.
Green Enchilada Sauce: It ties the whole dish together with authentic flavor and just enough kick — try to find a good quality one or make your own for an extra touch.
Onion & Garlic: These aromatics build the flavor foundation, gently cooked to bring out their natural sweetness.
Chili Powder & Cumin: Essential spices that deepen the flavor profile without overpowering the delicate green chiles.
Jalapeños and Cilantro: Fresh garnishes that add bright, fresh heat and color on top — I love how they balance the richness.

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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 Bean Enchiladas Recipe feels like a great base to mix things up. I often play with spice levels or swap ingredients depending on what I have on hand or who I’m feeding. You’ll find it easy and fun to personalize!

Variation: I like adding some fresh corn kernels to the bean filling for a touch of sweetness and a little crunch — it’s always a hit with my family.
Make it Vegan: Replace cream cheese with a plant-based alternative and use vegan cheese on top. I’ve tried this and it’s surprisingly just as creamy and tasty!
Spice it Up: Adding more diced jalapeño inside the filling really up’s the heat — just be mindful if you prefer it milder.
Cheese Swap: Try pepper jack cheese for a little smoky heat or use a blend without cheddar to keep it more authentic Mexican style.

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

A white plate holds a folded enchilada topped with a smooth, golden-brown melted cheese layer that covers the entire surface. The enchilada is filled with visible light beige beans in a creamy sauce that slightly spills onto the plate's edge. On top, two round slices of bright green jalapeño sit alongside small green cilantro leaves scattered over the cheese. A silver fork lifts part of the enchilada, showing the filling inside. The plate rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepping the Oven and Pan

Start by arranging a rack in the center of your oven and preheating it to 350°F. I always spray my casserole dish with cooking spray to prevent sticking — it makes clean-up easier too!

Step 2: Cooking the Aromatics

Heat neutral oil (like canola or vegetable) in a large skillet over medium heat, then add the chopped yellow onion and a pinch of kosher salt. Cook for 5-6 minutes until the onion softens but doesn’t brown. Toss in the chopped garlic and cook for about a minute until you smell that amazing garlicky fragrance — keep an eye on it so it doesn’t burn!

Step 3: Creating the Filling

Add the rinsed and drained cannellini beans, canned green chiles, chili powder, and cumin to the pan. Pour in about ¼ cup water and stir everything together. Next, toss in the cream cheese chunks and stir continuously until it melts completely into a creamy mixture. Give it a taste and adjust salt if needed. Let it cool a little before rolling.

Step 4: Assembling the Enchiladas

Place one warmed corn tortilla on your clean work surface. Spread roughly ¼ cup of the bean filling straight down the middle of the tortilla. Sprinkle 1 tablespoon of your shredded cheese over the filling, then roll the tortilla tightly—but don’t seal the ends completely. Repeat until all tortillas are filled.

Step 5: Layering and Baking

Spread about ¾ cup of green enchilada sauce on the bottom of your greased casserole dish. Arrange the rolled enchiladas side by side on top of the sauce. Pour the remaining 1 cup of enchilada sauce over the enchiladas, and sprinkle with the rest of your cheese. Pop it in the oven and bake for 25-30 minutes, until it’s bubbling and the cheese on top melts deliciously.

Step 6: Serving and Garnishing

Once out of the oven, top your enchiladas with thinly sliced jalapeños and fresh cilantro leaves for a refreshing pop of color and flavor. Serve warm and watch everyone dig in happily.

Top Tip

After making Green Chili Bean Enchiladas several times, I’ve learned a few tricks to get that perfect balance of creamy filling and melty cheesy topping every single time.

Warm Tortillas First: It prevents cracking when rolling and results in softer enchiladas after baking. I microwave them wrapped in a damp paper towel for 30 seconds.
Don’t Overstuff: Using about ¼ cup of filling keeps the roll manageable and helps it bake evenly without spilling out.
Let Filling Cool Slightly: This makes spreading easier and prevents soggy tortillas before baking.
Sauce Liberally: Don’t skimp on enchilada sauce—both under and over the rolled tortillas—to keep everything moist and flavorful throughout baking.

How to Serve Green Chili Bean Enchiladas Recipe

green chili enchiladas - Serving Suggestion

Garnishes

I love topping these enchiladas with thinly sliced fresh jalapeños and bright cilantro. Sometimes, I add a dollop of sour cream or a squeeze of fresh lime for a tangy contrast. It brings freshness and a little punch that cuts through the richness beautifully.

Side Dishes

Pair your enchiladas with a simple Mexican-style rice or a fresh side salad. I also love serving them alongside black beans or corn on the cob with a little chili-lime butter — makes the meal feel complete without overwhelming the flavors.

Creative Ways to Present

For special dinners, I like to dust the top with some crumbled cotija cheese and garnish with edible flowers or extra cilantro sprigs for a festive look. Lining individual plates with a drizzle of crema and a few sliced avocados also feels like a fun upgrade without extra effort.

Make Ahead and Storage

Storing Leftovers

I usually cool the leftovers to room temperature, then tightly cover the dish with foil or transfer to an airtight container. Stored in the fridge, they keep well for up to 4 days — great for quick lunches or reheated dinners throughout the week.

Freezing

This recipe freezes wonderfully. After assembling, cover the casserole dish tightly with foil and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge and bake as usual — just add a few extra minutes to ensure it’s heated through.

Reheating

I recommend reheating enchiladas in the oven at 350°F, covered with foil to keep them moist, for about 15-20 minutes. This method keeps the tortillas soft and cheese melty, rather than chewy or rubbery which sometimes happens in the microwave.

Frequently Asked Questions:

Can I use flour tortillas instead of corn for this Green Chili Bean Enchiladas Recipe?

Yes! Flour tortillas can be used and are a bit easier to roll if you’re not a fan of corn tortillas, but corn tortillas provide a more authentic flavor and texture that pairs wonderfully with the green chili filling. Just warm either type well before rolling to avoid cracking.

How spicy are these Green Chili Bean Enchiladas?

They have a mild to medium heat level depending on the brand of green chiles you buy and whether you include jalapeños as a garnish. You can easily adjust the spice by choosing mild green chiles or leaving out the jalapeños if you prefer less heat.

Can I make this recipe ahead of time before baking?

Absolutely! You can assemble the enchiladas a few hours or even the day before and keep them covered in the fridge. When ready, just bake them as directed. This makes it a fantastic recipe for meal prep or entertaining.

What can I serve alongside Green Chili Bean Enchiladas?

These enchiladas pair beautifully with Mexican rice, black beans, fresh salsa, or a crisp green salad. Adding some guacamole or a dollop of sour cream on the side also complements the rich flavors perfectly.

Final Thoughts

This Green Chili Bean Enchiladas Recipe holds a special spot in my kitchen rotation — it’s that dependable, flavorful comfort food I reach for when I want something wholesome without fuss. I hope you enjoy making it as much as I do and that it becomes one of your go-to meals for cozy nights in. Trust me, once you try these enchiladas, you’ll keep coming back for more.