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-inch) 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, for serving; Fresh cilantro leaves, for serving

The warmth of melted cheese, the gentle kick of green chiles, and the creamy touch of white beans all wrapped in tender tortillas make this Green Chili White Bean Enchiladas Recipe a cozy, comforting meal that's surprisingly easy to throw together. It’s a brilliant way to bring bright southwestern flavors to your table without too much fuss.

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 remember the first time I made this Green Chili White Bean Enchiladas Recipe, the way the kitchen filled with a gentle, spicy aroma while everything baked was just magical. It’s one of those recipes that feels special yet is totally doable on a weeknight.

Simple yet flavorful: The combination of green chiles, white beans, and creamy cheese balances comfort and spice perfectly.
Vegetarian-friendly: This recipe skips the meat but packs big protein and richness from beans and cheese.
Customizable: You can easily adjust the heat or swap ingredients to suit your tastes or pantry supplies.
Make-ahead friendly: Prep everything in advance and bake when ready, making dinner stress-free.

Ingredients & Why They Work

Each ingredient in this Green Chili White Bean Enchiladas Recipe pulls its weight, creating a harmony of texture and flavor. From creamy cannellini beans to the punch of green chiles, these components come together beautifully.

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

Cooking spray: Keeps the casserole dish non-stick without adding flavor, making cleanup easier.
Neutral oil: I like using canola or vegetable oil here so nothing overpowers the subtle onion and garlic.
Yellow onion: Adds a touch of sweetness and depth once softened, essential as the flavor base.
Kosher salt: Seasoning throughout enhances all the other ingredients naturally.
Garlic: Just a couple cloves bring warmth and aroma without being overpowering.
Cannellini beans: They’re creamy and mild, making a perfect protein-packed filling base.
Chopped green chiles: These bring that classic Southwestern tang and mild heat that makes the dish exciting.
Chili powder & cumin: Both add earthy warmth and a subtle smoky note that rounds out the flavor profile.
Cream cheese: This is the secret to that luscious filling texture – it melts perfectly and keeps everything creamy.
Corn tortillas: Using warmed tortillas prevents breaking and gives that authentic corn flavor that’s tender yet hearty.
Green enchilada sauce: Using divided portions lets you coat the dish evenly and keep every bite saucy.
Mexican cheese blend: A mix of Monterey Jack and cheddar (usually) melts smoothly and adds amazing gooeyness.
Jalapeños and cilantro: Fresh garnishes adding zing and brightness right at the end.

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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

One of my favorite things about this Green Chili White Bean Enchiladas Recipe is how easy it is to tailor for your preferences. Whether you want it milder or packed with extra veggies, it’s a perfect recipe to make your own.

Variation: I sometimes add roasted corn or diced bell peppers for extra texture and sweetness—totally delicious and colorful!
Heat adjustment: If you prefer more spice, mix in some chipotle peppers or hot sauce with the green chiles.
Dairy-free option: Swap cream cheese and cheese blend for vegan alternatives to make this dish dairy-free without losing creaminess.
Gluten-free tip: Corn tortillas are naturally gluten-free, but just double-check your enchilada sauce ingredients to be safe.

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: Preheat and Prep

First, get your oven ready by preheating it to 350°F and greasing your casserole dish with cooking spray. This simple step saves you from any sticking mishaps and ensures a smooth cleanup later.

Step 2: Sauté the Onion and Garlic

In a large skillet, heat the oil over medium heat. Add the chopped onion and sprinkle with salt to help soften it nicely. Cook for about 5 to 6 minutes, stirring occasionally, until the onions are just tender and translucent. Toss in the garlic and cook for another minute until fragrant—that smell instantly brings everything to life.

Step 3: Build the Filling

Now stir in the rinsed cannellini beans, chopped green chiles, chili powder, cumin, and a splash of water. Let everything mingle well. Then add cream cheese pieces and stir until it melts completely, creating a creamy, hearty filling. Taste and add more salt if you feel it needs it. Let it cool slightly before the next step to avoid soggy tortillas when rolling.

Step 4: Assemble the Enchiladas

Spread one warmed tortilla out, then spoon about a quarter cup of the filling in a line down the center. Sprinkle a tablespoon of shredded cheese on top, then carefully roll it up, leaving the ends open. Repeat until all tortillas are filled and ready.

Step 5: Layer and Bake

Spread ¾ cup of green enchilada sauce on the bottom of your greased casserole dish. Lay the rolled tortillas seam-side down in a row on top of the sauce. Pour the remaining sauce evenly over the enchiladas and sprinkle with the rest of your shredded cheese. Pop this into the oven for 25 to 30 minutes until everything is warm and melty.

Step 6: Garnish and Serve

Once out of the oven, top with thinly sliced jalapeños and fresh cilantro leaves for that fresh pop of color and flavor. Serve these warm and enjoy the gooey, spicy goodness.

Top Tip

I’ve made these enchiladas dozens of times, and a few little tricks really take them from good to great. These tips save time, keep your tortillas from tearing, and make cleanup a breeze.

Warm your tortillas: Softening them before rolling prevents cracks and makes folding easier. I typically wrap them in a damp towel and microwave for 30 seconds.
Don’t overstuff: Too much filling can cause tortillas to break or the enchiladas to overflow during baking—keep each portion just right.
Let the filling cool: Hot filling can make tortillas soggy and tear. I always let mine sit a bit before rolling.
Use the right pan: An 11" x 7" casserole dish fits exactly and bakes evenly; too large or small can affect cooking times and sauce coverage.

How to Serve Green Chili White Bean Enchiladas Recipe

green chili enchiladas - Serving Suggestion

Garnishes

I love topping these enchiladas with thin slices of fresh jalapeños because they add a sharp, crunchy contrast that brightens up the creamy filling. Fresh cilantro leaves sprinkled on top lend a refreshing herbaceous touch that really wakes up your taste buds.

Side Dishes

Pairing these enchiladas with Mexican-style rice or a simple avocado-lime salad rounds out the meal perfectly. I also like serving a bowl of black beans or a fresh corn salsa on the side to keep things vibrant and balanced.

Creative Ways to Present

For a festive occasion, I've arranged the rolled enchiladas in a circular pattern on a large platter, drizzled extra enchilada sauce, and garnished with dollops of sour cream and chopped green onions. It turns dinner into a showstopper that’s both beautiful and delicious!

Make Ahead and Storage

Storing Leftovers

Leftover enchiladas store wonderfully in an airtight container in the fridge for up to 3 days. I find the flavors actually deepen overnight, making for even tastier leftovers.

Freezing

If you want to freeze unbaked enchiladas, I recommend assembling them in the dish, covering tightly with foil, and freezing for up to 2 months. To bake, thaw overnight in the fridge and then follow the baking instructions.

Reheating

Reheat leftovers covered in the oven at 350°F for about 15-20 minutes until warmed through and cheese is melty again. Microwaving can work, but I prefer the oven for even heating and to keep the tortillas tender rather than chewy.

Frequently Asked Questions:

Can I use flour tortillas instead of corn in this Green Chili White Bean Enchiladas Recipe?

Absolutely! Flour tortillas will work just fine and provide a softer texture. Just warm them before rolling to avoid tearing.

How spicy is this Green Chili White Bean Enchiladas Recipe?

This recipe has a mild to moderate heat level thanks to the canned green chiles and chili powder. You can always add fresh jalapeños or hotter peppers if you like it spicier.

Can I make the filling ahead of time?

Yes! The filling can be made a day ahead and refrigerated. Just bring it to room temperature before assembling the enchiladas to make rolling easier.

Is this recipe suitable for vegans?

The recipe as written includes cream cheese and shredded cheese, so it’s not vegan, but you can easily swap in vegan cream cheese and plant-based shredded cheese to make it fully vegan.

Final Thoughts

This Green Chili White Bean Enchiladas Recipe is one of those dishes that’s pure comfort food without any heaviness. It’s satisfying, full of character, and so versatile that you’ll find yourself coming back to it again and again. Trust me, once you try making these, you’ll have a new favorite go-to for cozy dinners or impressing friends at casual gatherings.