Name: Green Chili 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; 2 cloves garlic, finely chopped; 1 (14.5-oz.) can cannellini beans, rinsed, 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 and fresh cilantro leaves, for serving

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.

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 Bean Enchiladas Recipe
Top Tip
How to Serve Green Chili Bean Enchiladas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Green Chili Bean Enchiladas Recipe

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!

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: 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.

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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 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

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: 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

green chili enchiladas - Serving Suggestion

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:

Can I use other types of beans in this Green Chili Bean Enchiladas Recipe?

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.

How spicy are these Green Chili Bean Enchiladas?

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.

Can I make this recipe ahead of time?

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.

What can I serve with these Green Chili Bean Enchiladas?

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.