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 (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") 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 just something comforting about a warm, cheesy dish that carries a kick of green chili and hearty beans. This Green Chili Bean Enchiladas Recipe is one of my go-to meals when I want something cozy yet packed with flavor. Plus, it's surprisingly easy to pull together on a busy weeknight!

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 can’t tell you how many times this Green Chili Bean Enchiladas Recipe has saved dinner and brought a little fiesta to my table. It’s the perfect blend of creamy and spicy, and the beans keep it filling without being heavy.

Comfort Food with a Twist: The cream cheese gives these enchiladas a rich, smooth texture that perfectly balances the green chiles' zing.
Vegetarian and Protein-Packed: Using cannellini beans makes the filling hearty and satisfying, great if you want a meatless meal that doesn’t skimp on flavor.
Quick and Simple: With pantry staples and a single skillet, this recipe comes together fast, perfectly suited for a weeknight or casual dinner.
Customizable Heat Level: You control the spice by adjusting the green chiles and jalapeño toppings, so it’s friendly for different palates.

Ingredients & Why They Work

Each ingredient in this Green Chili Bean Enchiladas Recipe plays an important role, balancing creaminess, spice, and texture. Shopping for good quality canned beans and green chiles makes all the difference here, so don’t skimp.

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

Cooking spray: Keeps your baking dish nonstick without extra oil, making cleanup easier.
Neutral oil: I use canola or vegetable oil to soften the onions without adding overpowering flavors.
Yellow onion: Adds sweetness and depth when caramelized gently.
Kosher salt: Enhances all the other flavors just right—don’t skip or reduce it.
Garlic: Brings aromatic warmth that pairs perfectly with the beans and chiles.
Cannellini beans: Creamy and mild, they’re my favorite white bean for this recipe.
Chopped green chiles: Offers a subtle heat and smoky flavor essential for authentic enchiladas.
Chili powder & cumin: These spices build that classic southwest flavor profile.
Cream cheese: The magic ingredient for that luscious, creamy filling everyone will love.
Corn tortillas: I recommend warming these up so they roll without cracking.
Green enchilada sauce: Use a good quality sauce, or homemade if you’re feeling adventurous—it’s the flavorful glue.
Mexican cheese blend: Melts beautifully into a gooey, bubbly topping.
Jalapeños and fresh cilantro: Fresh garnishes to brighten and add a little crunch and extra heat.

📝

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

I love making this recipe my own depending on the occasion. Sometimes I add extra garlic or a pinch of smoked paprika to deepen the flavor. Don’t be afraid to switch up the cheese or toss in some sautéed veggies to personalize!

Variation: One of my favorite tweaks is swapping cream cheese for vegan cream cheese for a dairy-free twist—just as creamy and comforting.

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: Prep Your Oven and Dish

Set your oven rack in the center and preheat to 350°F. Grease an 11x7-inch casserole dish with cooking spray—this helps avoid any sticking and makes cleanup simple. I like to prepare this first so everything else happens smoothly.

Step 2: Sauté Onions and Garlic

In a large skillet over medium heat, warm your oil. Toss in the chopped onion, sprinkle with salt and cook, stirring occasionally, for about 5-6 minutes until just softened. The salt helps pull moisture out and brings out natural sweetness. Then add garlic and cook for about a minute more until fragrant. Keeping an eye so it doesn’t burn is key here.

Step 3: Mix in Beans, Chiles, and Cream Cheese

Add the rinsed cannellini beans, chopped green chiles, chili powder, cumin, and a splash of water to loosen the mixture. Stir everything together until combined. Then toss in the cream cheese pieces and stir until melted into a creamy, dreamy filling. Taste and adjust salt if needed. Let it cool slightly before assembly so it’s manageable.

Step 4: Assemble Your Enchiladas

Lay one warmed corn tortilla flat on your clean countertop. Spoon about ¼ cup of the filling in a line down the center, then top with a tablespoon of shredded cheese. Roll it up gently but firmly, leaving the ends open. Repeat for all tortillas—this is a nice assembly line moment I enjoy with a podcast on.

Step 5: Layer Sauce and Bake

Spread ¾ cup of green enchilada sauce in the bottom of your prepared baking dish. Arrange all your rolled enchiladas snugly in a row on top of the sauce. Then pour the remaining 1 cup of sauce evenly over the top, sprinkle the rest of the shredded cheese all over, and get ready to bake.

Step 6: Bake Until Bubbling and Melty

Bake the enchiladas in your preheated oven for 25 to 30 minutes until heated through and the cheese has melted into a bubbly golden topping. You’ll want to watch the edges to avoid burning but definitely wait until it’s squeaky hot inside.

Step 7: Garnish and Serve

Top off with thinly sliced jalapeños and fresh cilantro leaves just before serving. The fresh brightness and a little crunch from the jalapeño bring this dish to life.

Top Tip

I’ve made these enchiladas enough times now to know a few things that really make the difference between “just good” and “can’t stop eating.”

Warm tortillas before rolling: Warm tortillas are flexible and less likely to crack—either a quick skillet or microwave wrapped in a damp towel does the trick.
Don’t skip the cream cheese: It’s what keeps the filling creamy and cohesive, so replace it only if you have a good substitute.
Use good-quality enchilada sauce: Whether bought or homemade, this sauce is your flavor base, so invest in something flavorful and not too watery.
Let filling cool before rolling: This prevents the tortillas from tearing or getting soggy.

How to Serve Green Chili Bean Enchiladas Recipe

green chili enchiladas - Serving Suggestion

Garnishes

I always finish mine with slices of fresh jalapeño and a handful of cilantro leaves. The jalapeños add a lively crunch, and the cilantro brings a fresh herbal note that balances the richness. A dollop of sour cream or some sliced avocado on the side never hurts either.

Side Dishes

Pair these enchiladas with a simple Mexican street corn salad or a fresh, limey cabbage slaw to bring some crispness and color. Black beans and Spanish rice are also fantastic sides if you want to make it a full fiesta plate.

Creative Ways to Present

For a dinner party, I like to transfer individual enchiladas to small ramekins with some guacamole artfully dolloped on top. You can also serve them family-style in the casserole dish, then let everyone garnish their own. It’s casual, fun, and lets everyone customize their heat level.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to 3 days. They reheat wonderfully, and sometimes the flavors even deepen overnight. Just be sure to cover tightly to keep the tortillas from drying out.

Freezing

I’ve frozen assembled enchiladas pre-baking, wrapped tightly in foil and plastic wrap. When you’re ready to enjoy them, bake from frozen, adding extra time so they heat through and the cheese melts beautifully. It’s a great way to have a ready-made meal waiting in your freezer.

Reheating

To reheat, I cover the dish with foil and warm in a 350°F oven until heated through, about 15-20 minutes. This prevents the cheese from burning and keeps the enchiladas moist. Microwaves work in a pinch but can make the tortillas chewy.

Frequently Asked Questions:

Can I use other types of beans in this Green Chili Bean Enchiladas Recipe?

Absolutely! While cannellini beans are creamy and mild, you can swap them for black beans, pinto beans, or even a mix if you like. Just make sure to rinse and drain them well.

Is this recipe gluten-free?

Yes! Using corn tortillas keeps this Green Chili Bean Enchiladas Recipe gluten-free. Just double-check your enchilada sauce label to ensure no gluten-containing ingredients are present.

Can I make this recipe vegan?

Definitely! Replace the cream cheese with a vegan cream cheese alternative, and use a dairy-free cheese for topping. There are many great vegan enchilada sauces available, or you can make your own.

How spicy is the Green Chili Bean Enchiladas Recipe?

The spice level is mild to moderate depending on the green chiles and jalapeños you add. You can easily adjust it by using mild chiles or omitting the jalapeños if you prefer less heat.

Final Thoughts

This Green Chili Bean Enchiladas Recipe has become a staple in my kitchen because it strikes the perfect balance of comfort, ease, and vibrant flavor. It’s a dish that invites sharing, storytelling, and extra servings. I have no doubt you’ll enjoy making it as much as I do—give it a try and let the warm green chili goodness bring a little magic to your table!