Description
These Green Chili White Bean Enchiladas are a flavorful vegetarian dish featuring creamy cannellini beans, tangy green chiles, and a melty Mexican cheese blend wrapped in warm corn tortillas and baked with green enchilada sauce. Perfect for a comforting dinner with a mild kick from fresh jalapeños and fresh cilantro garnish.
Ingredients
Scale
For the Enchiladas
- 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 (or 1 3/4 cups) green enchilada sauce, divided
- 1 1/4 cups shredded Mexican cheese blend, divided
For Garnish
- Thinly sliced jalapeños
- Fresh cilantro leaves
Instructions
- Preheat and Prepare 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 Onion and Garlic: In a large skillet over medium heat, heat 2 tablespoons of neutral oil. Add the chopped onion and season with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the onion is just softened, about 5 to 6 minutes. Add the finely chopped garlic and cook, stirring constantly, until fragrant, about 1 minute.
- Make the Filling: To the skillet, add rinsed and drained cannellini beans, chopped green chiles, 1/2 teaspoon chili powder, 1/8 teaspoon ground cumin, and 1/4 cup water. Stir well to combine. Add the cream cheese pieces and stir until melted and creamy. Taste and adjust seasoning with salt if needed. Remove from heat and let the filling cool slightly.
- Assemble Enchiladas: On a clean work surface, lay out one corn tortilla at a time. Spread about 1/4 cup of the bean filling in a line down the center of each tortilla. Top the filling with 1 tablespoon of shredded Mexican cheese blend. Roll up the tortilla around the filling, leaving the ends open. Repeat 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 tortillas seam side down in a row on top of the sauce. Pour the remaining 1 cup of enchilada sauce over the rolled tortillas and sprinkle with the remaining 3/4 cup of shredded cheese.
- Bake Enchiladas: Place the dish in the preheated oven and bake until the enchiladas are warmed through and the cheese is melted and bubbly, approximately 25 to 30 minutes.
- Garnish and Serve: Remove from the oven and top with thinly sliced jalapeños and fresh cilantro leaves for added flavor and freshness. Serve warm.
Notes
- Warming the corn tortillas before assembling helps prevent cracking when rolling.
- If you want a spicier dish, add more chopped jalapeños or use green chiles with a bit more heat.
- Cream cheese adds a creamy texture; for a lighter option, substitute with a lower-fat soft cheese or omit.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Use a casserole dish size close to 11″ x 7″ for even baking and proper layering.
