Description
These Green Chili White Bean Enchiladas are a flavorful vegetarian entrée featuring creamy cannellini beans, tangy green chiles, and a blend of Mexican cheeses, all wrapped in corn tortillas and baked to perfection with green enchilada sauce. This easy-to-make dish is perfect for a comforting weeknight dinner.
Ingredients
Scale
For the Filling
- 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
For Assembly
- 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
For Garnish
- Thinly sliced jalapeños
- Fresh cilantro leaves
Instructions
- Preheat and prepare dish: Arrange a rack in the center of the oven and preheat to 350°. Grease an 11" x 7" casserole dish with cooking spray.
- Sauté aromatics: In a large skillet over medium heat, heat the oil. Add the chopped onion and season with 1/2 tsp. kosher salt. Cook, stirring occasionally, until the onion is just softened, about 5 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more.
- Make the filling: Add the rinsed and drained cannellini beans, chopped green chiles, chili powder, ground cumin, and 1/4 cup water to the skillet. Stir until combined. Add the cream cheese pieces and stir until melted and creamy. Taste and season with additional salt if needed. Allow to cool slightly.
- Assemble enchiladas: On a clean work surface, lay one warmed corn tortilla. Spread approximately 1/4 cup of the bean filling in a line down the center of the tortilla. Sprinkle 1 tablespoon of shredded cheese over the filling. Roll up the tortilla around the filling, leaving the ends open. Repeat this process with the remaining tortillas and filling.
- Prepare casserole: 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 over the sauce. Pour the remaining 1 cup of enchilada sauce evenly over the top of the tortillas. Sprinkle the remaining 3/4 cup shredded cheese over the sauce.
- Bake: Bake the enchiladas in the preheated oven until warmed through and the cheese is melted and bubbly, about 30 minutes.
- Serve: Remove from the oven and top with thinly sliced jalapeños and fresh cilantro leaves. Serve warm.
Notes
- Make sure to warm the corn tortillas before rolling to prevent cracking.
- Use full-fat cream cheese for a creamier filling and better texture.
- If you prefer a spicier dish, add extra jalapeños or more chili powder to the filling.
- For a vegan version, substitute cream cheese and cheese blend with vegan alternatives.
- Leftovers store well refrigerated for up to 3 days and can be reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 35 mg
