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
Scale
Main Ingredients
- cooking spray
- 2 Tbsp. neutral oil
- 1/2 medium yellow onion, chopped
- 1/2 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
- 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
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 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, until fragrant, about 1 minute more.
- Make the filling: Add the rinsed cannellini beans, chopped green chiles, chili powder, ground cumin, and 1/4 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 1/4 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 3/4 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 3/4 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
