Name: Green Chili White Bean Enchiladas Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 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") 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)

There’s something irresistibly comforting about a dish that's both vibrant and cozy — that’s exactly what this Green Chili White Bean Enchiladas Recipe delivers. Creamy beans, spicy green chiles, and melty cheese wrapped in warm corn tortillas come together to make a dish worth savoring any night of the week.

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 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

Every time I make this Green Chili White Bean Enchiladas Recipe, it’s a game changer for a cozy dinner. It’s the perfect balance of creamy, cheesy, and just enough heat — so satisfying, whether you’re feeding a crowd or just a few.

Simple Ingredients: You likely have most of these pantry staples on hand, making this recipe a quick go-to.
Vegetarian & Filling: The white beans pack protein and fiber, so you’ll feel full without heavy meat.
Comfort Food with a Twist: The green chiles add a vibrant kick that keeps things interesting and more flavorful than your usual enchiladas.
Make-Ahead Friendly: You can prep the filling in advance and assemble when ready, perfect for busy evenings.

Ingredients & Why They Work

All the ingredients in this Green Chili White Bean Enchiladas Recipe work beautifully together to create layers of flavor without fuss. Here’s a quick rundown of what goes in and why each ingredient is a winner:

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

Cooking spray: Keeps your casserole dish clean and ensures easy serving without sticking.
Neutral oil: Like vegetable or canola oil, it helps soften the onion without overpowering the flavors.
Yellow onion: Adds sweetness and depth when sautéed, forming the flavor base.
Kosher salt: Essential for seasoning and balancing the flavors.
Garlic: Bringing that unmistakable aroma and sharpness that wakes up the filling.
Cannellini beans: Creamy texture and subtle taste make them perfect as a hearty filling.
Chopped green chiles: The star ingredient that gives a gentle smoky heat and fresh bite.
Chili powder and cumin: Warm spices that add complexity without overshadowing the freshness.
Cream cheese: Melts into the beans creating a luscious, smooth texture.
Corn tortillas: Warmed before rolling to prevent cracking and adding authentic taste.
Green enchilada sauce: Divided for layering to keep enchiladas moist and flavorful.
Mexican cheese blend: A mix of cheeses gives gooey, melty richness that binds everything together.
Jalapeños and fresh cilantro: Bright, fresh toppings that contrast the cheesy warmth perfectly.

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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

I love that this Green Chili White Bean Enchiladas Recipe is so flexible — you can easily tailor it to your taste, whether you want it spicier, milder, or packed with extra veggies. Here’s how I like to customize it:

Adding roasted corn: I sometimes toss in fresh or frozen roasted corn kernels for a little sweet crunch—it’s so good!
Extra heat: If you’re like me and love spicy food, double the green chiles, and add some chipotle powder for a smoky punch.
Dairy-free version: Swap cream cheese for vegan cream cheese and use a non-dairy cheese blend, and it’s just as tasty.
Adding protein: If you want, throw in some cooked shredded chicken or sautéed mushrooms for an extra boost.

Step-by-Step: How I Make Green Chili White 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: Prep your space and preheat the oven

Start by placing your oven rack in the center and preheating to 350°F. Use cooking spray on an 11" x 7" casserole dish—trust me, this little step saves you from a sticky mess later.

Step 2: Build your filling base

Heat your neutral oil over medium heat in a large skillet. Add the chopped onion sprinkled with ½ teaspoon kosher salt; cook until softened but not browned, about 5–6 minutes. Toss in the garlic and stir until fragrant—roughly one minute. The smell here signals you’re on the right track.

Step 3: Mix the creamy bean and chile filling

Stir in cannellini beans, chopped green chiles, chili powder, cumin, and ¼ cup of water. This keeps things moist and helps everything combine beautifully. Then add the cream cheese chunks and stir until fully melted and the mixture is creamy. Give it a taste and add more salt if needed. Let it cool slightly so it’s easier to handle.

Step 4: Assemble your enchiladas

On your clean workspace, lay out a warmed corn tortilla, spread about ¼ cup of the filling in a line down the center, and sprinkle on 1 tablespoon of shredded cheese. Roll it up tightly but keep the ends open. Repeat for all tortillas and filling.

Step 5: Layer and bake

Spread ¾ cup of the enchilada sauce across the bottom of your prepared casserole dish. Nestle the rolled tortillas snugly on top. Pour the remaining enchilada sauce evenly over them, followed by the rest of the cheese sprinkled on top.

Step 6: Bake until bubbling and melty

Pop the casserole into the oven and bake for 25 to 30 minutes. You’ll know it’s time when the enchiladas are heated through, the cheese is completely melted, and the edges start to bubble. If you want a little golden cheese top, toss it under the broiler for a minute or so—just watch carefully.

Step 7: Garnish and serve

Before serving, top your enchiladas with thinly sliced jalapeños and fresh cilantro leaves. These fresh garnishes add brightness and a bit of zing that balances the creamy filling perfectly.

Top Tip

In my experience, nailing the texture and avoiding soggy enchiladas comes down to a few small things that made all the difference in this recipe.

Warm Tortillas: Always warm your corn tortillas before filling so they’re pliable and don’t crack when rolled.
Don’t Overfill: Using about ¼ cup of filling per tortilla keeps rolling manageable and prevents bursting during baking.
Even Sauce Layering: Coating the casserole dish bottom with sauce and drizzling on top helps keep enchiladas moist, preventing dryness.
Rest Before Serving: Let the enchiladas cool about 5 minutes after baking for the cheese to set slightly, making serving easier.

How to Serve Green Chili White Bean Enchiladas Recipe

green chili enchiladas - Serving Suggestion

Garnishes

I love topping these enchiladas with fresh cilantro and thin slices of jalapeño for a refreshingly bright and spicy touch. Sometimes I add a dollop of sour cream or a squeeze of fresh lime—it adds a lovely tang that balances the richness.

Side Dishes

One of my favorite combos is pairing this recipe with a simple green salad tossed in lime vinaigrette or Mexican-style street corn (elote). A side of Spanish rice or black beans also rounds out the meal perfectly.

Creative Ways to Present

For special occasions, I like to serve these enchiladas stacked like lasagna layers in a deep dish or even rolled individually and arranged in a colorful platter. Adding avocado slices or a drizzle of crema with chopped scallions makes it feel festive and extra special.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well covered in the fridge for up to 3 days. I store mine in the original casserole dish with plastic wrap tightly fitted or in an airtight container to keep the enchiladas from drying out.

Freezing

I’ve frozen assembled enchiladas before baking by wrapping the casserole dish tightly in foil and plastic wrap. When you’re ready, thaw overnight in the fridge and bake as directed, adding a few extra minutes if still slightly frozen.

Reheating

To reheat, cover your leftovers with foil and warm in a 350°F oven for 15–20 minutes until heated through. If you want the cheese melty and bubbly again, remove the foil the last few minutes of heating.

Frequently Asked Questions:

Can I use flour tortillas instead of corn?

Absolutely! Flour tortillas can be used if that’s what you prefer, but warming them properly before rolling will help prevent tearing.

How spicy are these enchiladas?

They have a mild-to-medium heat level thanks to the green chiles and jalapeños. You can adjust the spice by choosing mild or hot chiles and adding more or fewer jalapeño slices.

Can I make this recipe vegan?

Yes! Swap the cream cheese for a vegan alternative and use dairy-free cheese. Some brands melt beautifully and keep that creamy texture.

What’s the best way to warm the tortillas?

The simplest method is to wrap them in a damp paper towel and microwave for about 30 seconds. You can also heat them individually on a hot skillet for a few seconds per side until flexible.

Final Thoughts

This Green Chili White Bean Enchiladas Recipe has truly become one of my kitchen staples. It’s the kind of dish that feels like a warm hug after a busy day, and it’s just as good for casual dinners as it is for sharing with friends. Give it a try—you might just find your new favorite way to enjoy enchiladas with a deliciously creamy, spicy twist.