Description
These Green Chili White Bean Enchiladas are a delicious vegetarian twist on a classic Mexican favorite, featuring creamy cannellini beans, chopped green chilies, and a flavorful blend of spices and cheeses wrapped in warm corn tortillas and baked to perfection.
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 the oven: 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 the aromatics: Heat the neutral oil in a large skillet over medium heat. Add the chopped onion and season with 1/2 teaspoon of kosher salt. Cook, stirring occasionally, until the onion is just softened, about 5 to 6 minutes. Add the finely chopped garlic and cook, stirring, until fragrant, about 1 more minute.
- Prepare the filling: To the skillet, add the rinsed and drained cannellini beans, chopped green chiles, chili powder, ground cumin, and 1/4 cup water. Stir to combine everything thoroughly. Add the cream cheese pieces and stir until melted and incorporated. Taste and adjust salt as needed. Remove from heat and let the filling cool slightly.
- Assemble the enchiladas: On a clean work surface, lay out one warmed corn tortilla. Spread about 1/4 cup of the bean and chile filling in a line down the center of the tortilla. Sprinkle 1 tablespoon of shredded Mexican cheese blend on top of the filling. Roll the tortilla tightly, leaving the ends open. Repeat this process with the remaining tortillas and filling.
- Prepare the baking dish: Spread 3/4 cup of the green enchilada sauce over the bottom of the prepared casserole dish. Arrange the rolled tortillas snugly in a single row on top of the sauce.
- Add sauce and cheese topping: Pour the remaining 1 cup of enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 3/4 cup shredded Mexican cheese blend evenly over the top.
- Bake the enchiladas: Place the casserole dish in the preheated oven and bake until the enchiladas are warmed through and the cheese is melted, about 25 to 30 minutes.
- Garnish and serve: Remove from the oven and top with thinly sliced jalapeños and fresh cilantro leaves. Serve the enchiladas warm for the best flavor and texture.
Notes
- For a spicier dish, add more jalapeños or use a spicier green chili variety.
- To make this recipe vegan, substitute cream cheese with vegan cream cheese and use dairy-free cheese blends.
- Warm tortillas before rolling to prevent cracking; you can do this by heating them in a dry skillet or microwave.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- If unavailable, substitute cannellini beans with great northern beans or white kidney beans.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 16 g
- Cholesterol: 40 mg
