There’s something so cozy and comforting about a warm, cheesy enchilada. This Green Chili Bean Enchiladas Recipe combines creamy beans with the gentle heat of green chiles and cheese, making it a satisfying meal that feels like a hug on a plate. You’ll find it’s simple to put together but full of big flavors that everyone will love.
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Why You'll Love This Recipe
I fell for this recipe the first time I made it because it’s so easy to customize and doesn’t rely on complicated ingredients—perfect for busy weeknights. Plus, the creamy filling paired with that tangy green enchilada sauce creates a balance that keeps me coming back for more.
- Simple yet flavorful: The blend of cannellini beans and green chiles creates a creamy, mildly spicy filling that’s super satisfying without being overpowering.
- Quick prep: You’ll have everything ready and into the oven in about 30 minutes, perfect for when time is tight.
- Versatile for anytime: Whether it’s Meatless Monday or a last-minute dinner, this recipe fits the bill beautifully.
- Easy to customize: Swap in extra veggies, switch the cheese, or dial up the heat—there’s plenty of room for personal touches.
Ingredients & Why They Work
This recipe relies on a handful of straightforward ingredients, each bringing something unique to the table. The beans give creaminess and protein, while the green chiles add just that right kick of spice. Don’t worry about finding anything exotic—most of these are pantry staples!
- Cannellini Beans: Creamy texture and mild flavor make these perfect for blending with spices and cheese.
- Green Chiles: Adds a subtle but bright heat that lifts the whole dish.
- Cream Cheese: Melts into the beans to create a richer, velvety filling.
- Corn Tortillas: I love warming them first; it keeps them pliable and prevents cracking when rolling.
- Green Enchilada Sauce: The star sauce—makes everything tangy, spicy, and delicious.
- Mexican Cheese Blend: A melty, flavorful topping that crisps slightly in the oven.
- Yellow Onion & Garlic: Adds aromatics that build a deep flavor base.
- Spices (Chili Powder, Cumin): Give warmth and earthiness without overpowering the green chile’s brightness.
- Jalapeños & Cilantro: Fresh garnishes that add color, texture, and a fresh pop of flavor.
Make It Your Way
I love tweaking this enchilada recipe depending on what I have on hand. Sometimes I add corn or diced zucchini to the filling for extra veggies, and other times I swap the cream cheese for a dollop of sour cream if I want it tangier. Feel free to make it your own!
- Add veggies: Toss in some sautéed bell peppers or fresh corn kernels for extra texture and sweetness—I’ve done this plenty, and it never disappoints.
- Spice it up: If you like heat, add a pinch of cayenne or more jalapeños to the filling or as a garnish.
- Make it vegan: Use vegan cream cheese and dairy-free cheese alternatives for a plant-based version that’s just as satisfying.
- Different beans: Pinto or black beans work well if you want to switch things up, just make sure to rinse and drain them well.
Step-by-Step: How I Make Green Chili Bean Enchiladas Recipe
Step 1: Get your oven and baking dish ready
Preheat your oven to 350°F and grease an 11" x 7" casserole dish with cooking spray. Having the oven ready early helps with timing and means you won’t be scrambling once everything comes together.
Step 2: Sauté onions and garlic for flavor foundation
Heat the oil in a large skillet over medium heat. Toss in the chopped onion, sprinkle with half a teaspoon of kosher salt, and cook until the onion softens gently—usually 5 to 6 minutes. Then add the garlic and cook for another minute until it smells amazing. The key here is to soften the onion without browning it too much.
Step 3: Mix in beans, chiles, and spices
Stir in the cannellini beans, chopped green chiles, chili powder, cumin, and about a quarter cup of water. Let everything mingle as you combine it well. Then, add the cream cheese pieces and stir gently until melted and creamy. Taste and adjust salt if needed. This filling is what makes these enchiladas so creamy and comforting.
Step 4: Assemble your enchiladas
On a clean surface, lay out a warm corn tortilla. Spoon about a quarter cup of the filling in a line down the center and sprinkle with a tablespoon of cheese. Roll it up snugly but leave the ends open. Repeat with all eight tortillas. Warming the tortillas makes them flexible and prevents cracks when rolling.
Step 5: Layer and bake your dish
Spread three quarters of a cup of the green enchilada sauce evenly on the bottom of your casserole dish. Arrange the rolled tortillas side by side over the sauce. Top them with the remaining enchilada sauce and sprinkle the rest of the cheese on top. The sauce keeps everything moist, and the cheese forms a golden, melty crust.
Step 6: Bake until bubbly and perfect
Bake for 25 to 30 minutes until the enchiladas are heated through and the cheese is melted and starting to brown. I like to keep an eye on it towards the end to avoid over-browning but still get a lovely cheesy top.
Step 7: Garnish and serve warm
Finish with thinly sliced jalapeños and fresh cilantro leaves. These fresh garnishes add a beautiful pop of color and a little extra zing that brightens the whole dish. Serve right away and enjoy with your favorite sides.
Top Tip
Over my years of making this enchilada recipe, a few things really helped me nail it every time and avoid common pitfalls. Sharing these makes me feel like kitchen buddies helping each other out!
- Warm your tortillas: Always warm corn tortillas before rolling; it prevents breakage and keeps enchiladas intact after baking.
- Don’t overstuff: Use about ¼ cup filling per tortilla to avoid spillover and make rolling manageable.
- Even sauce layer: Spreading sauce on the casserole bottom stops the tortillas from sticking and adds moisture throughout.
- Let filling cool a bit: It’s easier to handle and roll once it’s slightly cooled so it doesn’t get messy or overly runny.
How to Serve Green Chili Bean Enchiladas Recipe
Garnishes
I usually top my enchiladas with fresh cilantro and thin slices of jalapeño—these add that fresh heat and herbal brightness that cut through the richness. Sometimes I throw on a dollop of sour cream or a squeeze of lime for some tang and creaminess. It’s those little finishing touches that make the dish totally restaurant-worthy at home.
Side Dishes
One of my favorite side pairings is simple Mexican rice and a light cabbage slaw with lime. The rice complements the enchiladas while the slaw adds crunch and freshness. Occasionally, I’ll serve a crisp green salad with avocado for an easy balance of textures.
Creative Ways to Present
For a special dinner, I’ve layered the enchiladas in a large deep white platter and garnished with colorful radish slices, pickled red onions, and extra cilantro. It turns a humble weeknight meal into something festive and inviting—perfect for sharing with friends who appreciate a cozy, homey spread.
Make Ahead and Storage
Storing Leftovers
I usually store leftover enchiladas in an airtight container in the fridge. They keep really well for up to 3 days. I find that the flavors actually deepen overnight—just cover tightly to avoid drying out.
Freezing
This recipe freezes beautifully. I like to freeze the assembled, unbaked enchiladas in a freezer-safe dish. When ready to eat, I thaw overnight in the fridge and then bake as usual. Freezing lets you enjoy it as a make-ahead meal without sacrificing freshness.
Reheating
Reheat leftovers in the oven at 350°F for about 15-20 minutes, covered with foil to keep moisture in. I avoid microwaving when possible because the tortillas can get soggy, but if you’re in a rush, 1-2 minutes with a damp paper towel over the top does the trick.
Frequently Asked Questions:
Absolutely! While cannellini beans give the filling a lovely creaminess, you can swap them for black beans or pinto beans depending on what you prefer or have on hand, just make sure to rinse and drain them well to avoid extra moisture.
They have a mild to moderate heat that most people find approachable. The green chiles add a gentle kick but aren’t overwhelming. If you prefer more spice, add jalapeño slices or a pinch of cayenne to the filling or top with extra jalapeños when serving.
Yes! You can assemble the enchiladas a day ahead, cover tightly, and refrigerate. When you’re ready to cook, just pop them into the oven and bake as directed. It’s a great way to save time on busy days.
Mexican rice, black beans, and a fresh cabbage slaw with lime juice are all wonderful options. A simple green salad or guacamole on the side also pairs beautifully for a well-rounded meal.
Final Thoughts
This Green Chili Bean Enchiladas Recipe holds a special place in my kitchen rotation because it’s one of those dishes that feels both simple and special. It’s perfect comfort food, easily adaptable, and always impresses guests or family with minimal fuss. When you try it yourself, I bet you’ll find it becoming a favorite go-to, just like I did.
Print
Green Chili Bean Enchiladas Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Green Chili White Bean Enchiladas are a delicious vegetarian twist on a classic Mexican dish, featuring creamy cannellini beans, tangy green chiles, and a melty Mexican cheese blend, baked to perfection with enchilada sauce and topped with fresh jalapeños and cilantro.
Ingredients
Main Ingredients
- Cooking spray
- 2 Tbsp. neutral oil
- ½ medium yellow onion, chopped
- ½ tsp. kosher salt
- 2 cloves garlic, finely chopped
- 1 (14.5-oz.) can cannellini beans, rinsed, drained
- 1 (4-oz.) can chopped green chiles
- ½ tsp. chili powder
- ⅛ tsp. ground cumin
- 2 oz. (4 Tbsp.) cream cheese, cut into pieces
- 8 (6") corn tortillas, warmed
- 1 (14-oz.) can (or 1 ¾ cups) green enchilada sauce, divided
- 1 ¼ cups shredded Mexican cheese blend, divided
- Thinly sliced jalapeños and fresh cilantro leaves, for serving
Instructions
- Preheat Oven and Prepare Dish: Arrange a rack in the center of the oven and preheat it to 350°. Grease an 11" x 7" casserole dish thoroughly with cooking spray to prevent sticking.
- Sauté Onions and Garlic: In a large skillet over medium heat, heat the neutral oil. Add the chopped onion and season with ½ tsp. kosher salt. Cook, stirring occasionally, until the onion is just softened, about 5 to 6 minutes. Add the finely chopped garlic and cook for about 1 minute more until fragrant.
- Make the Filling: Add the rinsed and drained cannellini beans, chopped green chiles, chili powder, cumin, and ¼ cup water to the skillet. Stir everything until combined. Then add the cream cheese pieces and stir until melted and incorporated. Taste and adjust salt if needed. Let the filling cool slightly before assembling.
- Assemble Enchiladas: On a clean work surface, lay out one warm corn tortilla. Spread about ¼ cup of the bean and chile filling in a line down the center of the tortilla. Top the filling with 1 tablespoon of shredded Mexican cheese. Roll up the tortilla around the filling, leaving the ends open. Repeat this process with the remaining tortillas and filling.
- Prepare Baking Dish: Spread ¾ cup of green enchilada sauce on the bottom of the prepared casserole dish. Arrange the rolled-up tortillas in a row on top of the sauce. Pour the remaining 1 cup of enchilada sauce over the rolled tortillas and sprinkle with the remaining ¾ cup of shredded cheese evenly.
- Bake Enchiladas: Bake the assembled enchiladas in the preheated oven until heated through and the cheese is melted, about 25 to 30 minutes.
- Garnish and Serve: Remove from oven and top with thinly sliced jalapeños and fresh cilantro leaves. Serve warm and enjoy.
Notes
- To make the dish spicier, increase the amount of green chiles or add extra jalapeños to the filling or as garnish.
- If you prefer a smoother filling, mash the beans slightly before adding the cream cheese.
- For a dairy-free version, substitute cream cheese and shredded cheese with vegan alternatives.
- Warm the tortillas before assembling to make them more pliable and prevent cracking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain the texture.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 25 mg
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