Name: Green Chili Bean Enchiladas Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2 Tbsp. neutral oil; 1/2 medium yellow onion, chopped; 1/2 tsp. kosher salt; 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; 1/4 cup water; 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; Cooking spray; Thinly sliced jalapeños; Fresh cilantro leaves

There’s something incredibly comforting about the blend of creamy beans, tangy green chiles, and melty cheese all wrapped up in tender tortillas. This Green Chili Bean Enchiladas Recipe strikes a perfect balance of spice and creaminess that always leaves me reaching for seconds—and trust me, friends always rave about it when I serve it.

A white baking dish filled with five rolled enchiladas placed side by side, each covered with a layer of melted yellow cheese that has slightly browned in spots. The enchiladas rest on a green sauce layer that fills the bottom of the dish and is visible around the edges. On top, scattered fresh green cilantro leaves and several slices of bright green jalapeño peppers add color and texture. The white marbled surface underneath the dish contrasts with the warm tones of the food. 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 Bean Enchiladas Recipe
Top Tip
How to Serve Green Chili Bean Enchiladas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Green Chili Bean Enchiladas Recipe

Why You'll Love This Recipe

This recipe is one of those cozy weeknight wonders that’s straightforward but feels special. I love how the creamy white beans meet the subtle heat of green chiles, wrapped in corn tortillas and baked until bubbly. If you’ve never made enchiladas with a bean filling, this one’s gonna surprise you.

Creamy and Spicy Blend: The combination of cannellini beans and cream cheese gives it a smooth, rich texture that perfectly balances the green chiles' kick.
Simple Ingredients, Big Flavor: It calls for common pantry staples, so you probably have most of this on hand already.
Impressively Easy: Despite looking fancy, it’s quick to put together, which I always appreciate on busy days.
Customizable Heat: You can easily adjust the spice level by adding more jalapeños or mild chiles—making it just right for your taste.

Ingredients & Why They Work

The magic here comes from a handful of thoughtfully combined ingredients that bring creamy texture, fresh zest, and just enough heat. Paying attention to simple things like warming tortillas before rolling or balancing the seasoning makes a huge difference.

Flat lay of one medium yellow onion, half peeled and roughly chopped, two whole uncracked brown garlic cloves, a small white ceramic bowl with rinsed white cannellini beans, a small white ceramic bowl holding chopped fresh green chilies, a few bright green fresh jalapeños thinly sliced, a small white ceramic bowl with smooth cream cheese pieces, a stack of warm yellow corn tortillas, a small white ceramic bowl filled with vibrant green enchilada sauce, a small white ceramic bowl with a shredded Mexican cheese blend, and a few sprigs of fresh cilantro leaves, all arranged symmetrically and balanced, placed 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: Their mild, creamy nature makes them perfect for blending with cheese and spice—they absorb flavors beautifully.
Green chiles: They add a fresh, smoky heat that brightens up every bite without overwhelming it.
Cream cheese: This creates a luxurious texture and helps everything meld together smoothly.
Yellow onion: Sweated until soft, it adds a subtle sweetness and depth of flavor.
Garlic: The perfect aromatic kick; don’t skip or skimp on it!
Chili powder & cumin: These spices are key for layering aromatic warmth and bringing the filling to life.
Corn tortillas: Warming these before rolling makes a huge difference for pliability and taste.
Green enchilada sauce: Using a good-quality sauce brings tang, spice, and moisture to the dish.
Mexican cheese blend: Melts beautifully on top, adding an irresistible golden crust.
Jalapeños & cilantro: Fresh garnishes that add crunch, heat, and herbal brightness.

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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

Over time, I’ve learned that green chili bean enchiladas are super versatile. You can easily make them vegan, pack in extra veggies, or dial up the spice depending on your mood or who you’re feeding. Feel free to get creative—this recipe is like a delicious blank canvas.

Variation: I often swap cream cheese for a plant-based alternative and use vegan cheese to make a dairy-free version—just as tasty and creamy!
Extra Veggies: Sometimes, I toss in sautéed bell peppers or corn kernels for added texture and sweetness.
Adjustable Heat: Add pickled jalapeños or chipotle peppers in adobo for a smoky punch.

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

A white plate holds a folded enchilada topped with a smooth, golden-brown melted cheese layer that covers the entire surface. The enchilada is filled with visible light beige beans in a creamy sauce that slightly spills onto the plate's edge. On top, two round slices of bright green jalapeño sit alongside small green cilantro leaves scattered over the cheese. A silver fork lifts part of the enchilada, showing the filling inside. The plate rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepping the Oven and Pan

First things first, I preheat the oven to 350°F and grease an 11x7-inch casserole dish with cooking spray. This ensures the enchiladas bake evenly and don’t stick—trust me, greasing the dish saves you from a frustrating clean-up later.

Step 2: Cooking the Aromatics

I heat two tablespoons of neutral oil in a large skillet over medium heat, then add the chopped onion lightly salted for flavor. Cooking it slowly for 5–6 minutes until just softened lets out its sweetness without browning. Then I throw in the garlic, cooking for another minute until fragrant—this step is where the base flavor really starts coming together.

Step 3: Building the Filling

Next up, I add the rinsed and drained cannellini beans, chopped green chiles, chili powder, cumin, and a splash of water to keep things moist. After mixing it all, I stir in the cream cheese pieces until melted and creamy. I always taste here to adjust salt—you want it just right, because this filling is the star inside each enchilada.

Step 4: Rolling Perfection

On a clean surface, I warm the corn tortillas so they’re pliable—warmed tortillas roll without cracking. I spread about a quarter cup of the filling down the center, sprinkle a tablespoon of cheese on top, then roll them up, leaving the ends open. This technique keeps the filling from spilling out during baking.

Step 5: Layering and Baking

I spread three-quarters of a cup of green enchilada sauce in the casserole dish, arrange the rolled tortillas in a row atop the sauce, then cover with the remaining enchilada sauce. I sprinkle the remaining cheese on top, then bake for 30 minutes until everything is warmed through and melty. The bubbling cheese and sauce are such an inviting sight!

Step 6: The Finishing Touches

Once out of the oven, I love to generously top the enchiladas with thin slices of fresh jalapeño and a sprinkle of bright cilantro—adds freshness and a little pop of heat right at the table.

Top Tip

Through making this recipe multiple times, these tips have saved me from common pitfalls and really elevated the final dish.

Warm the Tortillas First: I’ve learned the hard way that cold or room-temp tortillas crack and break when rolling—warming them for 20-30 seconds in a skillet or microwave keeps them flexible and easy to handle.
Don’t Skip Sautéing the Onions: Cooking the onions slowly until softened unlocks their natural sweetness. Raw onion flavor doesn’t play well with this creamy filling.
Season Gradually: Add salt little by little and taste along the way because canned beans and cheese already add saltiness—you want enough but not too much.
Use a Good Enchilada Sauce: The sauce ties everything together, so pick a brand or homemade sauce you enjoy—the wrong sauce can make or break the dish.

How to Serve Green Chili Bean Enchiladas Recipe

Green Chili Enchiladas - Serving Suggestion

Garnishes

I always top mine with plenty of fresh cilantro and thinly sliced jalapeños—not only do they add a pop of color, but they bring fresh brightness and a bit of heat that contrasts beautifully with the creamy filling. A dollop of sour cream or a squeeze of fresh lime juice also works wonders if you want to mix it up.

Side Dishes

I tend to serve these enchiladas with a simple side like Mexican rice or a crisp, lightly dressed green salad. Sometimes, I add black beans or grilled corn on the cob—these sides keep the meal balanced and satisfying without overshadowing the enchiladas.

Creative Ways to Present

For dinner parties, I like to plate individual enchiladas on a colorful dish, garnished with avocado slices and a drizzle of crema. Another time, I baked them in individual ramekins—super cute and convenient for serving guests. Presentation can make simple enchiladas feel like a showstopper!

Make Ahead and Storage

Storing Leftovers

I store leftover enchiladas covered tightly in the refrigerator. They keep well for up to three days, and honestly, they taste even better the next day as the flavors meld. Just reheat gently to keep the cheese melty without drying out the tortillas.

Freezing

I’ve frozen these enchiladas both before and after baking. When freezing before baking, I assemble in a freezer-safe dish, wrap tightly, and freeze for up to 2 months. When ready to eat, I bake from frozen but add extra time. It’s a time-saver meal prep trick I often use on busy weeks!

Reheating

For reheating, I cover the dish with foil and warm it at 350°F until heated through, about 20 minutes depending on portion size. If you want the cheese bubbly again, remove the foil for the last 5 minutes. Microwave works too for a quick fix, but oven reheating keeps that fresh-baked texture.

Frequently Asked Questions:

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

Absolutely! Flour tortillas are more pliable and may be easier to roll, but the corn tortillas add a more authentic flavor and texture to the dish. If you choose flour tortillas, warming them well before rolling is still important.

How spicy is this Green Chili Bean Enchiladas Recipe?

This recipe has a mild to medium spice level thanks to the green chiles and optional jalapeño garnish. If you prefer more heat, you can add extra chiles, jalapeños, or a pinch of cayenne pepper. Otherwise, it's gentle enough for most palates.

Can I make this recipe vegan?

Yes! To make this dish vegan, substitute the cream cheese with a vegan cream cheese or mashed tofu, and use a plant-based shredded cheese or omit cheese altogether. The beans and chiles provide plenty of flavor, so it’s still delicious without dairy.

What’s the best way to warm the tortillas to prevent cracking?

The best way I’ve found is to warm them briefly on a dry skillet over medium heat for about 20–30 seconds per side. Alternatively, you can stack them, wrap them in a damp towel, and microwave for 30 seconds. Warming helps make them pliable and eases rolling.

Final Thoughts

This Green Chili Bean Enchiladas Recipe has become a go-to comfort food in my kitchen—and I’m confident you’ll love making it your own, too. It’s approachable, satisfying, and has a lovely balance of flavors that come together effortlessly. Give it a try and watch it become a favorite dish to share around your table.