Description
These Green Chili White Bean Enchiladas are a flavorful vegetarian dish featuring creamy cannellini beans, tangy green chiles, and melted Mexican cheese blend wrapped in warm corn tortillas and baked in green enchilada sauce. Perfect for a comforting and satisfying meal.
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") 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 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 to prevent sticking.
- Sauté onion and garlic: In a large skillet over medium heat, heat the neutral 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 finely chopped garlic and cook for about 1 more minute until fragrant.
- Cook 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 to combine. Add the cream cheese pieces and cook, stirring, until the cream cheese melts fully and the filling is creamy. Season with more salt if needed. Remove from heat and let cool slightly.
- Assemble enchiladas: On a clean work surface, lay one warmed corn tortilla. Spread about 1/4 cup of the filling in a line down the center of the tortilla. Top the filling with 1 tablespoon of shredded Mexican cheese blend. Roll up the tortilla around the filling, leaving the ends open. Repeat with remaining tortillas and filling.
- Prepare casserole: Spread 3/4 cup of green enchilada sauce evenly on the bottom of the prepared casserole dish. Arrange the rolled tortillas in a row on top of the sauce. Pour the remaining 1 cup of enchilada sauce evenly over the rolled tortillas and sprinkle the remaining 3/4 cup of shredded cheese blend on top.
- Bake: Bake the enchiladas in the preheated oven until warmed through and the cheese is melted and bubbly, about 30 minutes.
- Serve: Remove from oven and top with thinly sliced jalapeños and fresh cilantro leaves. Serve the enchiladas warm for a delicious meal.
Notes
- Use neutral oil such as canola or vegetable oil for sautéing to keep flavors balanced.
- Warm the corn tortillas before assembling to make them more pliable and prevent cracking when rolling.
- Adjust the amount of salt according to your taste preference.
- For a vegan version, substitute cream cheese with a vegan cream cheese alternative and use vegan cheese blend.
- If green enchilada sauce is not available, you can substitute with salsa verde for a similar flavor.
- Adding extra jalapeños can increase the spice level if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 16 g
- Cholesterol: 35 mg
