Description
These Green Chili White Bean Enchiladas are a flavorful vegetarian dish featuring creamy cannellini beans and tangy green chiles wrapped in corn tortillas, topped with Mexican cheese and green enchilada sauce, then baked to perfection. Perfect for a comforting and easy weeknight meal.
Ingredients
Scale
Main 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
Instructions
- Preheat and prepare dish. Arrange the oven rack in the center and preheat to 350°. Lightly grease an 11" x 7" casserole dish with cooking spray to prevent sticking.
- Sauté aromatics. Heat 2 tablespoons of neutral oil in a large skillet over medium heat. Add the chopped onion and season with 1/2 teaspoon kosher salt. Stir occasionally and cook until just softened, about 5 to 6 minutes. Add the finely chopped garlic and cook, stirring, until fragrant, about 1 more minute.
- Make bean filling. Add the rinsed and drained cannellini beans, chopped green chiles, 1/2 teaspoon chili powder, 1/8 teaspoon ground cumin, and 1/4 cup water to the skillet. Stir everything until well combined. Stir in the cream cheese pieces and cook until melted and evenly incorporated. Taste and season with additional salt if needed. Let the filling cool slightly.
- Assemble enchiladas. On a clean work surface, place one warm corn tortilla. Spread about 1/4 cup of the bean filling in a line down the center. Sprinkle with 1 tablespoon of shredded Mexican cheese blend. Roll the tortilla around the filling, leaving the ends open. Repeat with remaining tortillas and filling.
- Prepare casserole. Spread 3/4 cup of the green enchilada sauce on the bottom of the prepared casserole dish. Arrange the rolled enchiladas seam side down in a row on top of the sauce. Pour the remaining 1 cup enchilada sauce evenly over the top. Sprinkle with the remaining 3/4 cup shredded Mexican cheese blend.
- Bake enchiladas. Place the casserole dish in the preheated oven and bake for 25 to 30 minutes, until the enchiladas are warmed through and the cheese is melted and bubbly.
- Garnish and serve. Remove enchiladas from oven and top with thinly sliced jalapeños and fresh cilantro leaves. Serve warm for a delicious and comforting meal.
Notes
- Warming the corn tortillas before assembling helps prevent cracking and makes rolling easier.
- If you prefer a spicier dish, increase the amount of chili powder or add more jalapeños.
- Use cream cheese at room temperature for easier melting.
- For a vegan version, substitute cream cheese and cheese blend with vegan alternatives.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 15 g
- Cholesterol: 30 mg
