Name: Green Chili White 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; Fresh cilantro leaves

There’s something incredibly comforting about cheesy, saucy enchiladas. This Green Chili White Bean Enchiladas Recipe brings together creamy beans, tangy green chiles, and melty cheese in a way that’s cozy, fresh, and easy to make any night of the week.

A baking dish with four rolled tortillas laid side by side, covered in a layer of melted golden cheese with some browned spots, sitting on top of a thick green sauce that fills the dish's base; bright green slices of jalapeño and fresh cilantro leaves are scattered over the top, adding pops of color and texture against the creamy cheese and soft tortillas, all resting on a white marbled surface 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 White Bean Enchiladas Recipe
Top Tip
How to Serve Green Chili White Bean Enchiladas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Green Chili White Bean Enchiladas Recipe

Why You'll Love This Recipe

I’m genuinely excited every time I pull these enchiladas out of the oven. They’re packed with flavor but still light enough not to feel heavy—perfect for a casual dinner or feeding company without stress.

Simple yet flavorful: The white beans and green chiles create a creamy, slightly tangy stuffing that’s super satisfying without being complicated.
Vegetarian-friendly: No meat here, so everyone from vegetarians to bean lovers can dig in happily.
Make-ahead friendly: It reheats wonderfully and can even be frozen, making dinner prep easy on busy nights.
Customizable: Add jalapeños or extra cheese if you like it spicy or keep it mild—totally up to you.

Ingredients & Why They Work

Every ingredient in this Green Chili White Bean Enchiladas Recipe pulls double duty to deliver hearty texture, balanced spice, and creamy richness. Here are some tips on the key players before you shop.

Flat lay of a small pile of fresh yellow onion halves, two whole uncracked brown garlic bulbs, a simple white ceramic bowl filled with rinsed white cannellini beans, another small white bowl holding diced green chiles, a handful of bright green fresh jalapeño slices, a few sprigs of vibrant cilantro leaves, several neatly stacked soft corn tortillas, a small white bowl containing cream cheese pieces, a similarly sized bowl with a finely shredded Mexican cheese blend, and a small white bowl with rich green enchilada sauce, all arranged symmetrically 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

Cannellini Beans: These white beans are creamy and mild, making the perfect base for the filling without overpowering the other flavors.
Green Chiles: They lend just enough heat and a fresh tang; I usually grab the small canned ones for convenience.
Cream Cheese: It melts into the beans creating a luscious texture that helps bind everything together.
Onion & Garlic: The classic aromatics wake up the filling with sweetness and depth.
Chili Powder and Cumin: These spices add warmth and that signature southwestern flavor without being too spicy.
Corn Tortillas: Corn tortillas hold their shape well but soften nicely when baked with sauce—don’t skip warming them before rolling!
Green Enchilada Sauce: It’s tangy and vibrant, the perfect partner to the mild filling.
Mexican Cheese Blend: A sharp and melty topping that adds richness and gooey goodness.

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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

This recipe is like a blank canvas—you can easily spin it your way depending on your mood or what’s in the fridge. I often add a handful of spinach or swap cream cheese for a dollop of sour cream in the filling for extra tang.

Variation: One time I added roasted corn kernels for a sweet crunch, which gave a lovely contrast in texture and sweetness.
Make it vegan: Use vegan cream cheese and a plant-based cheese blend—still rich and tasty!
Spicy kick: Toss in sliced jalapeños or a few dashes of hot sauce inside the filling if you like it fiery.
Gluten-free option: Corn tortillas are naturally gluten-free, so you’re good to go there.

Step-by-Step: How I Make Green Chili White Bean Enchiladas Recipe

A white plate holds a soft tortilla rolled around a filling of white beans and creamy sauce, topped with a browned layer of melted yellow cheese. On the cheese, there are two thin green jalapeño slices and small fresh green cilantro leaves scattered evenly. The filling is visible at the edge where the tortilla is slightly open, showing the bean mixture. A silver fork lifts a small piece of the rolled tortilla, showing the soft texture and creamy inside. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Warm up and prep your bakeware

First things first—get your oven set to 350°F and lightly grease an 11" x 7" casserole dish with cooking spray. This step might feel small but it really helps keep the enchiladas from sticking and makes cleanup a breeze.

Step 2: Cook the aromatics

Heat your oil in a large skillet over medium heat, then toss in the chopped onion with half a teaspoon of kosher salt. Cook, stirring occasionally, until the onion softens but isn’t browned—usually about 5 to 6 minutes. Garlic goes in next for about a minute until fragrant. Be careful not to burn it; garlic loves to turn bitter if you rush.

Step 3: Make the creamy filling

Now add in the drained cannellini beans, chopped green chiles, chili powder, cumin, and about ¼ cup water. Stir everything gently to combine, then fold in the cream cheese pieces. Keep stirring until that cream cheese melts into a creamy filling—it’s magic! Taste and add more salt if it feels flat.

Step 4: Assemble the enchiladas

Lay out a warm corn tortilla on a clean surface. Spoon about ¼ cup of the filling down the center, then sprinkle a tablespoon of shredded cheese on top. Roll it up tightly but don’t seal the edges. Repeat with the rest—remember, warming the tortillas helps prevent cracking.

Step 5: Layer sauce and bake

Spread ¾ cup of green enchilada sauce evenly on the bottom of your casserole dish. Set the rolled enchiladas snugly in a row on top, then pour the remaining 1 cup of sauce over, finishing with the last ¾ cup of cheese sprinkled on top. Pop it in the oven for 25 to 30 minutes until everything is hot and bubbly.

Step 6: Garnish and serve

Once out of the oven, I like to add thinly sliced jalapeños and fresh cilantro leaves on top—it brightens the flavors and adds a pop of color. Serve warm and dive right in!

Top Tip

After making this Green Chili White Bean Enchiladas Recipe a handful of times, I learned a few tricks that make all the difference in the final dish. These tips help keep things both delicious and stress-free.

Warm your tortillas: I always heat corn tortillas in a dry skillet or microwave wrapped in a damp towel before assembling. It keeps them flexible and less likely to crack when rolling.
Don’t skimp on seasoning: I taste the filling before rolling and add salt incrementally. Cannellini beans are mild, so seasoning really wakes up the flavor.
Use a good-quality enchilada sauce: Homemade is best if you have time, but a flavorful store-bought version works great and saves prep time.
Let it rest briefly: After baking, letting the enchiladas sit for 5 minutes helps everything set up, so the filling isn’t too runny when serving.

How to Serve Green Chili White Bean Enchiladas Recipe

green chili white beans - Serving Suggestion

Garnishes

I’m all about fresh garnishes here—a sprinkle of chopped cilantro and thinly sliced jalapeños really freshen up the rich enchiladas. Sometimes I add a dollop of sour cream or a squeeze of lime juice on top. It’s a little extra effort that pays off every time.

Side Dishes

My go-to side dishes include a simple Mexican rice, a crisp green salad with avocado, or even roasted vegetables to keep the meal balanced. A small bowl of black beans or corn on the cob rounds out the plate beautifully.

Creative Ways to Present

For a festive touch when hosting friends, I like to serve these enchiladas family-style in a big casserole dish on the table, letting everyone help themselves. Adding colorful garnishes like radish slices or diced tomatoes makes the presentation pop.

Make Ahead and Storage

Storing Leftovers

I usually let my leftovers cool completely, then store them in an airtight container in the fridge for up to 3 days. Reheating in the oven or microwave works well, and the flavors really develop overnight.

Freezing

This enchilada dish freezes beautifully! I assemble them, then wrap tightly with foil and freeze for up to 2 months. When ready to eat, I thaw overnight in the fridge before reheating. It’s a lifesaver for busy weeks.

Reheating

For reheating, I prefer the oven at 350°F covered with foil to keep moisture in—about 15-20 minutes until warmed through. Microwaving works too but can sometimes make the tortillas a bit chewy, so I try to reserve that for single portions.

Frequently Asked Questions:

Can I use other beans instead of cannellini?

Absolutely! Pinto beans or great northern beans work well too. Just make sure to drain and rinse them well before using to keep the filling creamy and balanced.

Is there a homemade enchilada sauce alternative?

Yes! You can blend roasted green chilies, tomatillos, garlic, onion, and chicken or vegetable broth, then simmer with spices like cumin and oregano until thickened. It adds fresh brightness that’s fantastic with white bean enchiladas.

How spicy are these enchiladas?

They’re mild by default but have a nice gentle heat from the green chiles and chili powder. You can adjust the spice level by adding more jalapeños or hot sauce to the filling or as a garnish.

Can I make this recipe gluten-free?

Yes! Corn tortillas are naturally gluten-free, so as long as you confirm your enchilada sauce and spices don’t contain gluten additives, this recipe is safe for gluten-sensitive diets. It’s an easy swap that doesn’t change flavor.

Final Thoughts

Making this Green Chili White Bean Enchiladas Recipe brings me right back to cozy nights chatting with friends over homemade food. It’s one of those dishes that manages to be comforting, light, and full of flavor all at once. Give it a try—you might find it becoming one of your weeknight staples too.