Name: Green Chili White Bean Enchiladas Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 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 unbelievably comforting about a plate of enchiladas that are both comforting and bright with flavor. This Green Chili White Bean Enchiladas Recipe stands out for its creamy filling, a little kick from green chiles, and a cozy, cheesy finish that you’ll want to make again and again.

A baking dish with four rolled tortillas laid side by side, covered in a layer of melted golden cheese with some browned spots, sitting on top of a thick green sauce that fills the dish's base; bright green slices of jalapeño and fresh cilantro leaves are scattered over the top, adding pops of color and texture against the creamy cheese and soft tortillas, all resting on a white marbled surface 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

This Green Chili White Bean Enchiladas Recipe quickly became one of my go-tos for a cozy dinner that’s hearty, flavorful, and packed with wholesome ingredients. It’s a crowd-pleaser that you can easily make ahead or tweak to your liking.

Plant-Powered Protein: The creamy white beans add a satisfying texture and boost of protein without any meat.
Perfectly Balanced Heat: Roasted green chiles bring just the right amount of spice, easy to customize if you like it hotter or milder.
Simple and Quick: With staple pantry items and minimal prep, it comes together quickly on busy weeknights.
Versatile and Kid-Friendly: You can easily swap cheese or add extra veggies to suit your family’s tastes.

Ingredients & Why They Work

The magic in these enchiladas comes from combining creamy white beans with a subtle green chili heat and rich, melty cheese. Each ingredient plays a role in creating a filling that’s satisfying but not heavy.

Flat lay of a small pile of fresh yellow onion halves, two whole uncracked brown garlic bulbs, a simple white ceramic bowl filled with rinsed white cannellini beans, another small white bowl holding diced green chiles, a handful of bright green fresh jalapeño slices, a few sprigs of vibrant cilantro leaves, several neatly stacked soft corn tortillas, a small white bowl containing cream cheese pieces, a similarly sized bowl with a finely shredded Mexican cheese blend, and a small white bowl with rich green enchilada sauce, all arranged symmetrically 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 creamy texture holds the filling together while adding smoothness and protein.
Green chiles: These bring a gentle smoky spice and vibrant flavor, essential for that classic southwestern vibe.
Cream cheese: Adds richness and helps make the filling luxuriously creamy without being greasy.
Corn tortillas: Using warm, soft corn tortillas keeps the dish authentic and adds that rustic texture I adore.
Green enchilada sauce: This ties everything together with a tangy, earthy flavor that’s both comforting and lively.
Mexican cheese blend: Melts beautifully over the top, providing a gooey, golden finish.
Onion and garlic: These aromatics build the base of flavor, lightly sautéed to mellow and sweeten.
Spices (chili powder, cumin, kosher salt): Simple but crucial, these enhance the filling without overwhelming the green chile’s brightness.
Neutral oil: Allows the onion and garlic to soften without imparting heavy flavor—a must for balance here.

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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 to switch things up depending on what’s in the fridge or how much time I have. This Green Chili White Bean Enchiladas Recipe is a perfect template for customizing your favorite mix-ins or toppings.

Variation: Sometimes I swap the cream cheese for a dollop of sour cream inside the filling for a tangier touch, which everyone seems to enjoy.
Protein Boost: Add some cooked shredded chicken or ground turkey if you want a meatier version — just skip the beans or add them alongside.
Vegetarian Upgrade: Toss in sautéed mushrooms, spinach, or zucchini for extra nutrients and texture without losing that comforting feel.
Mild or Spicy: Adjust the amount of green chiles or add sliced jalapeños inside if you want to turn up the heat.

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

A white plate holds a soft tortilla rolled around a filling of white beans and creamy sauce, topped with a browned layer of melted yellow cheese. On the cheese, there are two thin green jalapeño slices and small fresh green cilantro leaves scattered evenly. The filling is visible at the edge where the tortilla is slightly open, showing the bean mixture. A silver fork lifts a small piece of the rolled tortilla, showing the soft texture and creamy inside. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep your oven and pan

First, I preheat the oven to 350°F and spray a casserole dish with cooking spray. This simple step helps everything bake evenly without sticking, plus it keeps the cleanup easier — something you’ll appreciate after a long day!

Step 2: Sauté the onion and garlic until softened

In a large skillet over medium heat, heat your neutral oil and add the chopped onion sprinkled with half a teaspoon of kosher salt. I like to stir occasionally, cooking until the onion is translucent and just soft—usually about 5 to 6 minutes. Then, add the garlic and cook for just about a minute until fragrant. This step is key to building depth of flavor in the filling.

Step 3: Make the creamy bean filling

Add your rinsed and drained cannellini beans, chopped green chiles, chili powder, cumin, and about ¼ cup of water to the skillet. Stir everything together to combine and let things cook briefly so the flavors marry. Then, toss in the cream cheese pieces, stirring until it melts into a smooth, creamy mixture. This is the heart of the filling — season with salt to taste before letting it cool slightly.

Step 4: Roll up the enchiladas

Lay each warmed corn tortilla on a clean surface, then spread about ¼ cup of the bean filling down the center. Sprinkle on a tablespoon of shredded cheese, then roll up gently, leaving the ends open for that classic enchilada look. It helps to keep your hands moist or lightly oil the tortillas to prevent cracking.

Step 5: Assemble and sauce it up

Spread ¾ cup of the green enchilada sauce in the bottom of your prepared dish, then nestle the rolled tortillas in a row on top. Pour the remaining enchilada sauce evenly over, then sprinkle the rest of the shredded cheese on top. This layering seals in moisture and creates a wonderfully cheesy crust as it bakes.

Step 6: Bake until bubbly and melty

Bake the enchiladas for about 25 to 30 minutes, just until everything is warmed through and the cheese is melted and bubbly. Keep an eye on it toward the end to avoid over-browning, especially if you love that gooey cheese pull like I do.

Step 7: Garnish and serve warm

Once out of the oven, top with thinly sliced jalapeños and fresh cilantro leaves for a pop of color and brightness. Serve immediately and watch how fast these disappear!

Top Tip

Through making this Green Chili White Bean Enchiladas Recipe countless times, I’ve learned a few tricks that really make a difference for flavor and texture — little tweaks that save you from common pitfalls.

Warm the tortillas: Trust me, warming your corn tortillas before filling helps them roll easily and prevents cracking — I usually warm them for about 30 seconds in a dry skillet or microwave wrapped in a damp towel.
Don’t overfill: Using about ¼ cup of the bean mixture ensures you can roll up the enchiladas neatly without the filling spilling out during baking.
Mix sauces carefully: Spreading sauce both underneath and on top makes the enchiladas more moist and flavorful while keeping the cheese from drying out.
Let filling cool slightly: This small pause makes rolling less messy and keeps the tortillas from tearing.

How to Serve Green Chili White Bean Enchiladas Recipe

green chili enchiladas - Serving Suggestion

Garnishes

I’m a big fan of topping these enchiladas with sliced jalapeños and fresh cilantro because they add a fresh brightness and subtle heat contrast. Sometimes, I’ll also sprinkle a bit of crumbled queso fresco or dollop some cool sour cream on the side for extra creaminess.

Side Dishes

These enchiladas pair wonderfully with a simple side salad dressed in lime vinaigrette or some Mexican-style rice to soak up the extra sauce. For a heartier meal, a side of refried beans or roasted corn with a squeeze of lime makes it feel like a full fiesta.

Creative Ways to Present

For special occasions, I like to arrange the enchiladas in a circular pattern in a round baking dish and garnish with colorful sliced radishes, avocado slices, and a drizzle of chipotle crema. It instantly elevates the look and makes for a striking presentation that impresses guests.

Make Ahead and Storage

Storing Leftovers

Leftover enchiladas keep really well in the fridge covered tightly with foil or plastic wrap for up to 3 days. I've found that storing them this way keeps the tortillas from drying out, and the flavors continue to develop overnight.

Freezing

This recipe freezes beautifully. I usually assemble the enchiladas but skip baking, then cover tightly with foil and freeze for up to 2 months. When I’m ready, I thaw them overnight in the fridge and bake as usual — the result is still melty and delicious, without the fresh-out-of-the-kitchen freshness.

Reheating

To reheat leftovers, I cover the dish with foil and warm it in a 350°F oven for about 15–20 minutes until heated through and cheese is bubbly again. Microwaving works too, but the oven method keeps the texture better and avoids sogginess.

Frequently Asked Questions:

Can I make these Green Chili White Bean Enchiladas vegan?

Absolutely! Simply swap the cream cheese for a vegan cream cheese alternative, use dairy-free cheese or omit it altogether, and make sure your tortillas and enchilada sauce are vegan-friendly.

What’s the best way to warm tortillas without drying them out?

I recommend wrapping tortillas in a slightly damp kitchen towel and warming them in the microwave for 30–45 seconds. Alternatively, warm them in a dry skillet for about 30 seconds per side, then keep wrapped until ready to fill.

Can I use flour tortillas instead of corn?

You can! Flour tortillas are more pliable and can be easier to roll without cracking. Just warm them before rolling to keep that soft texture. Keep in mind that corn tortillas offer a more authentic flavor and texture traditionally associated with enchiladas.

How spicy is the Green Chili White Bean Enchiladas Recipe?

The heat level is mild to moderate thanks to the green chiles, making it accessible to most palates. If you prefer more spice, feel free to add sliced jalapeños inside or top with spicier salsa when serving.

Final Thoughts

This Green Chili White Bean Enchiladas Recipe has become one of my favorite comfort dinners, especially on chilly evenings or when I want something satisfying that doesn’t take forever. It’s approachable, packed with flavor, and totally customizable to what you’ve got on hand. I’m confident you’ll enjoy making and sharing it as much as I do — so go ahead, roll these up, bake, and cozy in for a delicious meal!