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
Scale
Main 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
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 1/2 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 1/4 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 1/4 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 3/4 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 3/4 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
