Description
These Green Chili White Bean Enchiladas are a flavorful vegetarian dish featuring creamy cannellini beans and tangy green chiles wrapped in warm corn tortillas and baked in a zesty green enchilada sauce with melted Mexican cheese.
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") 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 Oven and Prepare Dish: Arrange a rack in the center of the oven and preheat it to 350°. Grease an 11" x 7" casserole dish with cooking spray to prevent sticking.
- Cook Aromatics: In a large skillet over medium heat, heat the neutral oil. Add the chopped onion and season with 1/2 tsp. kosher salt. Cook, stirring occasionally, until the onion is just softened, about 5 to 6 minutes. Add the finely chopped garlic and cook, stirring, for about 1 minute until fragrant.
- Make 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 fully incorporated. Taste and add more salt if needed. Let the filling cool slightly to make it easier to handle.
- Assemble Enchiladas: On a clean work surface, lay one warmed corn tortilla. Spread about 1/4 cup of the bean and chile filling in a line down the center of the tortilla. Top with 1 tablespoon of shredded Mexican cheese blend. Roll the tortilla around the filling, leaving the ends open. Repeat this process with the remaining tortillas and filling.
- Prepare Baking Dish: Spread 3/4 cup of the green enchilada sauce evenly 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 of enchilada sauce evenly over the enchiladas and sprinkle with the remaining 3/4 cup of shredded Mexican cheese blend.
- Bake Enchiladas: Place the casserole dish in the preheated oven and bake until the enchiladas are warmed through and the cheese is melted and bubbly, about 30 minutes.
- Garnish and Serve: Remove the enchiladas from the oven and top with thinly sliced jalapeños and fresh cilantro leaves. Serve warm and enjoy.
Notes
- You can substitute vegan cream cheese and a plant-based cheese blend to make this recipe vegan.
- Warming the corn tortillas before assembling prevents them from breaking and makes rolling easier.
- If you prefer spicier enchiladas, add extra jalapeños or use hot green chiles.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- For extra flavor, add a squeeze of fresh lime juice on top before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 9 g
- Protein: 15 g
- Cholesterol: 30 mg
