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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
- 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.
- Add beans, green chiles, chili powder, cumin and water. Stir in cream cheese until melted, season to taste and let cool slightly.
- Fill each warm tortilla with about 1/4 cup bean mixture and 1 tablespoon shredded cheese. Roll the tortillas with the ends open.
- 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.
