Green Chile White Bean Enchiladas

Dinner

Green Chile White Bean Enchiladas

Corn tortillas wrap a creamy cannellini bean and green chile filling under green enchilada sauce and melted cheese.

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Yield
4 servings
Cuisine
Mexican-inspired

Serving ideas

Top with sliced jalapeños and cilantro.

Ingredients

See the ingredient checklist
  • cooking spray
  • 2 tbsp vegetable oil
  • 1/2 medium yellow onion, finely chopped
  • 1/2 tsp kosher salt, plus more as needed
  • 2 cloves garlic, minced
  • 14.5 oz canned cannellini beans, rinsed and drained
  • 4 oz canned chopped green chiles
  • 1/2 tsp chili powder
  • 1/4 tsp ground cumin
  • 1/4 cup water
  • 2 oz cream cheese, cubed
  • 8 corn tortillas, warmed, 6 inches each
  • 5 oz shredded Mexican-blend cheese, divided, about 1 1/4 cups
  • 1 3/4 cups green enchilada sauce, divided, or one 14-oz can
  • sliced jalapeños and fresh cilantro

Before you cook

Warm the tortillas before rolling to make them easier to fold.

How to make Green Chile White Bean Enchiladas

  1. Heat oven to 350°F and spray an 11-by-7-inch baking dish. Cook the onion in the oil over medium heat with 1/2 teaspoon salt, 5 to 6 minutes. Stir in garlic for 1 minute.

  2. Add beans, green chiles, chili powder, cumin and water. Stir in cream cheese until melted, season to taste and let cool slightly.

  3. Fill each warm tortilla with about 1/4 cup bean mixture and 1 tablespoon shredded cheese. Roll the tortillas with the ends open.

  4. Spread 3/4 cup sauce in the dish and arrange the rolls over it. Top with the remaining sauce and about 3/4 cup shredded cheese. Bake 25 to 30 minutes until heated through and melted.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Green Chile White Bean Enchiladas

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Corn tortillas wrap a creamy cannellini bean and green chile filling under green enchilada sauce and melted cheese.
Print Recipe
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-inspired
Ingredients Instructions Notes

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Ingredients
  

  •  
    cooking spray
  • 2 tbsp vegetable oil
  •  
    ½ medium yellow onion, finely chopped
  • ½ tsp kosher salt plus more as needed
  •  
    2 cloves garlic, minced
  •  
    14.5 oz canned cannellini beans, rinsed and drained
  •  
    4 oz canned chopped green chiles
  • ½ tsp chili powder
  • ¼ tsp ground cumin
  • ¼ cup water
  •  
    2 oz cream cheese, cubed
  •  
    8 corn tortillas, warmed 6 inches each
  •  
    5 oz shredded Mexican-blend cheese, divided about 1 1/4 cups
  •  
    1 ¾ cups green enchilada sauce, divided or one 14-oz can
  •  
    sliced jalapeños and fresh cilantro

Instructions
 

  1. Heat oven to 350°F and spray an 11-by-7-inch baking dish. Cook the onion in the oil over medium heat with 1/2 teaspoon salt, 5 to 6 minutes. Stir in garlic for 1 minute.
  2. Add beans, green chiles, chili powder, cumin and water. Stir in cream cheese until melted, season to taste and let cool slightly.
  3. Fill each warm tortilla with about 1/4 cup bean mixture and 1 tablespoon shredded cheese. Roll the tortillas with the ends open.
  4. Spread 3/4 cup sauce in the dish and arrange the rolls over it. Top with the remaining sauce and about 3/4 cup shredded cheese. Bake 25 to 30 minutes until heated through and melted.

Notes

Warm the tortillas before rolling to make them easier to fold.
Adapted from Taylor Ann Spencer, Delish.

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