Description
These Green Chili White Bean Enchiladas are a flavorful, comforting vegetarian dish featuring creamy cannellini beans, roasted green chiles, and a luscious cheese blend wrapped in soft corn tortillas and baked in zesty green enchilada sauce. Perfect for a satisfying weeknight dinner or meal prep.
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-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
Instructions
- Preheat Oven and Prepare Dish: Arrange a rack in the center of your oven and preheat it to 350°F. Grease an 11x7-inch casserole dish with cooking spray to prevent sticking.
- Sauté Aromatics: Heat the neutral oil in a large skillet over medium heat. Add the chopped onion and season with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the onion is just softened, about 5 to 6 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Make Filling: Stir in the rinsed cannellini beans, chopped green chiles, chili powder, ground cumin, and 1/4 cup water into the skillet. Mix well to combine. Add the cream cheese pieces and stir until melted and creamy. Adjust salt to taste if needed. Let the filling cool slightly.
- Assemble Enchiladas: On a clean work surface, lay out one warmed corn tortilla. Spread about 1/4 cup of the bean mixture in a line down the center of the tortilla, then sprinkle with 1 tablespoon of shredded cheese. Roll up the tortilla tightly, leaving the ends open. Repeat this process with the remaining tortillas and filling.
- Arrange in Baking Dish: Spread 3/4 cup of the green enchilada sauce evenly on the bottom of the prepared casserole dish. Place the rolled enchiladas seam side down in a row on top of the sauce. Pour the remaining 1 cup of enchilada sauce over the tortillas and sprinkle the top with the remaining 3/4 cup shredded cheese.
- Bake: Place the casserole dish in the preheated oven and bake for 25 to 30 minutes, until the enchiladas are heated through and the cheese on top is fully melted and bubbly.
- Garnish and Serve: Remove the enchiladas from the oven and top with thinly sliced jalapeños and fresh cilantro leaves for added flavor and a touch of heat. Serve warm.
Notes
- Warming the corn tortillas before assembling prevents them from cracking during rolling.
- For a spicier dish, add more jalapeños or green chilies to the filling or as a topping.
- Use a Mexican cheese blend for authentic flavor; Monterey Jack and Cheddar work well.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven for best texture.
- If cream cheese is unavailable, substitute with sour cream or a mild queso fresco for a different texture.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 30 mg
