Description
These Green Chili White Bean Enchiladas are a flavorful, creamy vegetarian dish featuring cannellini beans, green chiles, and a blend of Mexican cheeses, baked to perfection with a rich enchilada sauce. Perfect for a comforting dinner that’s both satisfying and easy to prepare.
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
For Serving
- Thinly sliced jalapeños
- Fresh cilantro leaves
Instructions
- Preheat Oven and Prepare Dish: Arrange a rack in the center of your oven and preheat to 350°. Grease an 11" x 7" casserole dish with cooking spray to prevent sticking.
- Sauté Onion and Garlic: Heat the neutral oil in a large skillet over medium heat. Add the chopped onion and season with 1/2 tsp. kosher salt. Cook, stirring occasionally, for 5 to 6 minutes until the onion just softens. Add the garlic and stir for about 1 more minute until fragrant.
- Make the Filling: Stir in the rinsed cannellini beans, chopped green chiles, chili powder, cumin, and 1/4 cup water. Mix everything well. Add the cream cheese pieces and stir continuously until the cheese melts completely into the mixture. Taste and add more salt if needed. Remove from heat and let the filling cool slightly.
- Assemble Enchiladas: On a clean surface, lay out one warmed corn tortilla. Spread about 1/4 cup of the bean filling in a line down the center, then top it with 1 tablespoon of shredded cheese. Roll 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 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 rolled tortillas and sprinkle with the remaining 3/4 cup of shredded cheese.
- Bake: Place the dish in the preheated oven and bake for 25 to 30 minutes until the enchiladas are warmed through and the cheese has melted nicely and is bubbly.
- Serve: Remove from the oven, top with thinly sliced jalapeños and fresh cilantro leaves. Serve the enchiladas warm for a delicious meal.
Notes
- Use warm tortillas to prevent cracking while rolling.
- Adjust the amount of chili powder and jalapeños to control the spiciness.
- If cream cheese is unavailable, a mild soft cheese can be substituted.
- Leftover enchiladas can be refrigerated and reheated in the oven for best texture.
- For a gluten-free option, ensure the enchilada sauce and tortillas are certified gluten-free.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 30 mg
