Green Chili White Bean Enchiladas
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.
Ingredients :
- Cooking spray
- 2 Tbsp. neutral oil
- 1/2 medium yellow onion, chopped
- 1/2 tsp. kosher salt
- 2 cloves garlic, finely chopped
- 1 can cannellini beans, rinsed, drained
- 1 can chopped green chiles
- 1/2 tsp. chili powder
- 1/8 tsp. ground cumin
- 2 oz. cream cheese, cut into pieces
- 8 corn tortillas, warmed
- 1 can green enchilada sauce, divided
- 1 1/4 cups shredded Mexican cheese blend, divided
- Thinly sliced jalapeños and fresh cilantro leaves, for serving
Directions :
- Arrange a rack in center of oven; preheat to 350°. Grease an 11" x 7" casserole dish with cooking spray.
- 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.
- 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.
- 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.
- 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.
- Bake enchiladas until warmed through and cheese is melted, 25 to 30 minutes.
- Top with jalapeños and cilantro. Serve warm.
