Picture tender tortillas filled with creamy beans and a lively kick of green chile, all smothered in cheesy, tangy enchilada sauce. That’s exactly what makes this Green Chili Bean Enchiladas Recipe such a winner in my kitchen—comfort food that’s bursting with flavor and surprisingly easy to pull together.
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Why You'll Love This Recipe
This green chili bean enchiladas recipe has a special spot on my table because it perfectly balances cozy creaminess with just enough heat to keep things interesting. I love how it comes together quickly yet tastes like it was slow-cooked for hours.
- Simple Ingredients: You likely have most of what you need already, making it a quick midweek meal option.
- Vegetarian & Satisfying: The beans and cheese deliver plenty of protein and comfort without meat.
- Customizable Heat Level: You can easily adjust the spiciness by choosing mild or hot green chiles and jalapeños.
- Perfect Make-Ahead: The flavor actually deepens if you prepare it in advance and reheat.
Ingredients & Why They Work
Every ingredient in this Green Chili Bean Enchiladas Recipe plays its part to create that luscious, layered flavor. Let’s break down what each one brings to the party and a few shopping tips to help you find the best versions.
- Cannellini Beans: These creamy white beans soak up the spices perfectly and provide a smooth texture inside the enchilada.
- Green Chiles: The canned green chiles add a mild, smoky heat that’s key for that characteristic enchilada flavor.
- Cream Cheese: This adds richness and creaminess that makes every bite melt in your mouth.
- Yellow Onion: Sautéed till soft, onions build a subtle sweetness that balances the heat.
- Garlic: Just enough to deepen the flavor without overpowering the dish.
- Chili Powder & Cumin: Classic flavorings that give a warm, earthy background note.
- Corn Tortillas: I prefer corn for authenticity and texture, warming them so they roll without cracking.
- Green Enchilada Sauce: This ties everything together with its tangy, slightly spicy kick.
- Mexican Cheese Blend: A mix of cheeses melts beautifully and adds salty, gooey goodness on top.
- Jalapeños & Cilantro: Fresh garnishes that add brightness and optional heat at the end.
Make It Your Way
Over time, I’ve played with tweaks and add-ins for this green chili bean enchiladas recipe to suit whatever mood I’m in or the ingredients I have on hand. You should definitely feel free to customize it to your taste!
- Variation: Sometimes I swap cannellini beans for black beans or pinto beans for an earthier flavor, and it still turns out fantastic.
- Spice it Up: Adding chipotle powder or using hot green chiles gives a deeper smokiness that I adore on chilly evenings.
- Dairy-Free Option: I’ve swapped cream cheese for a plant-based alternative and used vegan cheese, making it just as tasty and creamy.
- Extra Veggies: Tossing in sautéed zucchini or bell peppers adds crunch and bulk for a veggie-packed twist.
Step-by-Step: How I Make Green Chili Bean Enchiladas Recipe
Step 1: Prep and preheat for a smooth bake
Start by preheating your oven to 350°F and greasing an 11" x 7" casserole dish with cooking spray. This ensures the enchiladas don’t stick and slide out easily afterward. Setting up early gets you into the right mindset before the delicious chaos begins.
Step 2: Sauté your aromatics just right
In a large skillet over medium heat, warm the oil then toss in the chopped onion sprinkled with salt. Cook for 5 to 6 minutes stirring occasionally, until they soften beautifully but aren’t browned. Then add the garlic and stir quickly for about a minute until fragrant. This layering builds a tasty flavor base for your filling.
Step 3: Mix up your creamy, spicy filling
Into the skillet goes the rinsed cannellini beans, green chiles, chili powder, cumin, and ¼ cup of water. Stir everything together, then add in the cream cheese pieces. Keep stirring over low heat until it melts fully into a silky filling. Give it a taste and season with more salt if you think it needs a boost. Let it cool for a bit before assembling.
Step 4: Assemble your enchiladas so they roll without cracking
On a clean surface, lay one warmed corn tortilla flat, then spread about ¼ cup of the filling in a neat line down the center. Sprinkle 1 tablespoon of shredded cheese right on top. Roll it up gently but firmly, leaving the ends open to show that cheesy, creamy filling teasing out. Repeat this step with the rest of the tortillas and filling, setting them aside as you go.
Step 5: Layer sauces and cheese for the ultimate melt
Spread ¾ cup of green enchilada sauce evenly over the bottom of your greased casserole dish. Arrange the rolled enchiladas snugly side by side on top. Pour the remaining enchilada sauce over the top and sprinkle with the leftover ¾ cup of shredded Mexican cheese blend. This top layer bubbles and browns beautifully in the oven!
Step 6: Bake to cheesy, bubbly perfection
Pop the casserole into your preheated oven and bake for 25 to 30 minutes. You're looking for the cheese to melt thoroughly and maybe even bubble a touch at the edges — it’s such a satisfying sight. Keep an eye so it doesn’t brown too much; you want gooey, not crispy.
Step 7: Garnish and serve warm
When you pull the enchiladas out, top them with thin slices of fresh jalapeño and a generous handful of cilantro leaves. These fresh garnishes add a nice contrast to the rich, creamy filling. Serve immediately and watch your family or friends dig in happily!
Top Tip
Making Green Chili Bean Enchiladas Recipe can be a breeze with these few tricks I’ve learned along the way that keep the texture perfect and flavors bright:
- Warm Your Tortillas: Gently warming corn tortillas before rolling prevents them from breaking or tearing, making assembly smooth and easy.
- Don’t Overload the Filling: Too much filling makes rolling tricky and can cause spills. Stick to about ¼ cup per tortilla for neat rolls.
- Use Fresh Cheese: A freshly shredded Mexican blend melts much better than pre-shredded bags, which often contain anti-caking agents that affect texture.
- Rest Before Baking: Let your filling cool a bit before assembling so you don’t end up with overly watery enchiladas.
How to Serve Green Chili Bean Enchiladas Recipe
Garnishes
I love topping these enchiladas with thin slices of fresh jalapeños and bright cilantro leaves for a hit of fresh heat and herbaceous flavor. A dollop of sour cream or a squeeze of lime juice on the side is also a refreshing finish I often add, especially when sharing with guests.
Side Dishes
These enchiladas pair perfectly with simple sides like Spanish rice or a light corn salad. I often serve a crisp green salad with a zesty lime vinaigrette to balance the richness and spice.
Creative Ways to Present
For special occasions, I’ve layered individual enchiladas in small ramekins topped with extra cheese and broiled until bubbly. It’s a fun way to create personal portions that look impressive and stay warm longer at the table.
Make Ahead and Storage
Storing Leftovers
After cooling to room temperature, I cover leftovers tightly with plastic wrap or store them in an airtight container in the fridge. They usually keep well for 3 to 4 days and taste just as delicious reheated.
Freezing
This Green Chili Bean Enchiladas Recipe freezes beautifully, which is a lifesaver for busy weeks! I freeze the unbaked rolled enchiladas with sauce and cheese in a freezer-safe dish, then bake them straight from frozen, adding extra baking time as needed.
Reheating
Reheat leftovers in a 350°F oven covered with foil to prevent drying out, about 15-20 minutes, until warmed through and the cheese is melty. Microwaving works too for a faster option but can sacrifice some texture.
Frequently Asked Questions:
Absolutely! Using corn tortillas instead of flour tortillas keeps it gluten-free—and in this recipe, corn tortillas are the traditional and preferred choice anyway.
I warm mine briefly in a dry skillet or wrapped in a damp towel in the microwave for about 30 seconds. This makes them pliable and prevents tearing.
Yes, you can prepare the filling a day in advance and refrigerate it. Bring it back to room temperature before assembling the enchiladas for best results.
Classic sides include Mexican rice, refried beans, or a fresh salad. I personally love pairing them with a crisp corn and avocado salad to add freshness.
Final Thoughts
This Green Chili Bean Enchiladas Recipe is one of those meals I keep going back to again and again because it feels like a warm hug on a plate—simple, satisfying, and adaptable. I hope you’ll find as much joy in making and eating it as I do. Once you try it, I bet it’ll become a favorite in your rotation, too!
Print
Green Chili Bean Enchiladas Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Green Chili White Bean Enchiladas combine creamy cannellini beans, tangy green chiles, and a blend of Mexican cheeses wrapped in warm corn tortillas and baked in a zesty green enchilada sauce. This vegetarian dish offers a flavorful and satisfying meal perfect for dinner or lunch.
Ingredients
Main Ingredients
- cooking spray
- 2 Tbsp. neutral oil
- ½ medium yellow onion, chopped
- ½ tsp. kosher salt (or more, divided)
- 2 cloves garlic, finely chopped
- 1 (14.5-oz.) can cannellini beans, rinsed, drained
- 1 (4-oz.) can chopped green chiles
- ½ tsp. chili powder
- ⅛ tsp. ground cumin
- 2 oz. (4 Tbsp.) cream cheese, cut into pieces
- 8 (6") corn tortillas, warmed
- 1 (14-oz.) can (or 1 ¾ cups) green enchilada sauce, divided
- 1 ¼ cups shredded Mexican cheese blend, divided
Garnishes
- Thinly sliced jalapeños, for serving
- Fresh cilantro leaves, for serving
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 the neutral oil. Add the chopped onion and season with ½ 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, until fragrant, about 1 minute more.
- Make the filling: Add the rinsed cannellini beans, chopped green chiles, chili powder, ground cumin, and ¼ cup water to the skillet. Stir until well combined. Add the cream cheese pieces and stir until melted and creamy. Taste and season with additional salt if needed. Let the filling cool slightly before assembling.
- Assemble enchiladas: On a clean work surface, lay out one corn tortilla. Spread about ¼ cup of the bean and chile filling in a line down the center. Top the filling with 1 tablespoon of the shredded Mexican cheese blend. Carefully roll up the tortilla, leaving the ends open. Repeat this process for all eight tortillas and remaining filling.
- Prepare casserole: Spread ¾ cup of the green enchilada sauce 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 evenly over the top of the enchiladas and sprinkle with the remaining ¾ cup of shredded cheese.
- Bake enchiladas: Bake in the preheated oven until the enchiladas are warmed through and the cheese is melted and bubbly, approximately 25 to 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
- To make this dish vegan, substitute the cream cheese and Mexican cheese blend with vegan-friendly cream cheese and cheese alternatives.
- Use corn tortillas that are warmed to prevent cracking when rolling.
- If you prefer a spicier dish, add more jalapeños or use hotter green chiles.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- You can prepare the filling a day ahead to save time on assembly day.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 30 mg
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