CookDiaries

Always looking for a way to add a bit of spice to weeknight dinners, this recipe does just that, while including plenty of protein and staying vegetarian-friendly. It’s a win-win-win! Stuffed with creamy green chili white beans and topped with melty cheese, these simple but hearty enchiladas will become a new comfort food favorite.

Prep Time:10 mins
Cooking Time:45 mins
Yields:4 serving(s)

Ingredients

• Cooking spray
• 2 Tbsp. neutral oil
• 1/2 medium yellow onion, chopped
• 1/2 tsp. (or more) 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 c.) green enchilada sauce, divided
• 1 1/4 cups shredded Mexican cheese blend, divided
• Thinly sliced jalapeños and fresh cilantro leaves, for serving

Directions

Step 1

Arrange a rack in center of oven; preheat to 350°. Grease an 11″ x 7″ casserole dish with cooking spray.

Step 2

In a large skillet over medium heat, heat oil. Add onion; season with 1/2 tsp. salt. Cook, stirring occasionally, until just softened, 5 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more.

Step 3

Add beans, chiles, chili powder, cumin, and 1/4 c. water and stir until combined. Add cream cheese and stir until melted; season with salt, if needed. Let cool slightly.

Step 4

On a clean work surface, lay 1 corn tortilla. Spread 1/4 c. filling in a line down the center. Top filling with 1 Tbsp. cheese. Roll up, leaving the ends open. Repeat with remaining tortillas and filling.

Step 5

Spread 3/4 c. enchilada sauce on bottom of prepared dish. Arrange rolled tortillas in a row on top of sauce. Top with remaining 1 c. enchilada sauce and sprinkle with remaining 3/4 c. cheese.

Step 6

Bake enchiladas until warmed through and cheese is melted, 25 to 30 minutes.

Step 7

Top with jalapeños and cilantro. Serve warm.

Notes:

The beans:
White beans are a broad category that includes navy, great northern, and baby lima, as well as cannellini beans. Cannellini beans is the best for their larger size and creamy texture, but if you like, you could swap in any of the others in their place. Wouldn’t recommend using black beans or red kidney beans, though their stronger flavor profiles will disrupt the creamy green chili vibes.

The enchilada sauce:
While you can’t beat the flavor of homemade enchilada sauce, best to use ready-made to make this recipe weeknight-friendly. If you can’t find it in your local grocery store, feel free to swap in jarred salsa verde; it should give you similar vibes. The chopped green chilies are non-negotiable, though they add a certain spicy sweetness that you just can’t replace.

Assembly:
Corn tortillas can be tricky to roll, since they have a tendency to crack when bent. Warm them in 15-second bursts in the microwave until they’re warm for maximum pliability, but don’t stress if they break a bit. Any craggly edges poking up through the cheese will crisp in the oven and add a lot of great flavor and texture to the dish.

Storage:

If you’d like to prep ahead, the white bean filling can be cooked, cooled, and then refrigerated in an airtight container up to 2 days in advance before assembling the enchiladas. Any leftover enchiladas can also be covered and stored in the refrigerator for up to 3 days or in the freezer for up to 1 month.