You know, there’s something incredibly comforting about enchiladas. They remind me of cozy family gatherings, where laughter fills the air, and everyone gathers around a table piled high with delicious food. I remember the first time I tried making enchiladas; it was an epic kitchen adventure! I chopped, sautéed, and rolled (let’s not talk about the mess I made—flour everywhere!). But the outcome was pure joy as I took that first delicious bite. Today, I’m excited to share one of my favorite recipes: **Green Chili White Bean Enchiladas**. These beauties are not only packed with flavor but are also a fantastic vegetarian option that even meat-lovers can get into!
The beauty of these enchiladas lies in their simplicity. With just a handful of ingredients, you can have a crowd-pleaser on your hands, ready in no time. This dish combines the creamy texture of white beans with the zesty kick of green chilies, all enveloped in tortillas, smothered in green enchilada sauce, and topped with gooey Monterey Jack cheese. Trust me; as they bake in the oven, your kitchen will smell like a little slice of heaven!
What’s in Green Chili White Bean Enchiladas?
White Beans: These hearty legumes are the stars of this dish. They add a creamy texture and a good dose of protein. I typically use canned cannellini beans for their smoothness, but great northern beans work just as well!
Green Enchilada Sauce: The vibrant and tangy flavor of green enchilada sauce is essential for these enchiladas. You can either use store-bought or whip up your own for a personal touch!
Monterey Jack Cheese: This cheese is known for its gooey melt and creamy flavor. Who doesn’t love a cheesy topping? If you’re feeling adventurous, you can mix in some pepper jack cheese for an extra kick.
Green Chiles: Adding diced green chiles gives the enchiladas a delightful zing. I like using canned chiles for convenience, but fresh ones will give that dish an extra pop of flavor!
Onion & Garlic: Classic aromatics that enhance the flavor profile of the filling. Don’t skip these—sautéing them creates a wonderful base for your filling!
Cumin & Chili Powder: These spices add warmth and a hint of smokiness. Feel free to adjust the amounts based on your spice tolerance!
Corn Tortillas: The perfect vessel for all that delicious filling. If you can find fresh tortillas, they truly elevate the dish!
Cilantro and Jalapeño: Fresh cilantro adds brightness, while jalapeños bring heat. Both are optional but take your enchiladas to the next level!
Is Green Chili White Bean Enchiladas Good for You?
Absolutely! These enchiladas are a fantastic choice if you’re looking for a wholesome meal.
White Beans: A great source of protein and fiber, they help keep you full and satisfied. Plus, they’re low in fat!
Green Chiles: Not only do they pack flavor, but they are also rich in vitamins A and C. They lend the dish a nutritional boost.
Cilantro: This fresh herb is not just for garnish; it’s also packed with antioxidants and has anti-inflammatory properties.
Since we’re using corn tortillas, these enchiladas are gluten-free, making them perfect for guests with dietary restrictions. Just watch the portions of cheese if you’re being mindful of calories; a little can go a long way!
Ingredients
– 2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed
– 1 cup green enchilada sauce
– 1 cup shredded Monterey Jack cheese
– 1/2 cup diced green chiles (canned or fresh)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp chili powder
– 8 corn tortillas
– 1/4 cup fresh cilantro, chopped (for garnish)
– Fresh jalapeño slices (for garnish)
– Olive oil (for sautéing)
– Salt and pepper to taste
– Additional enchilada sauce for drizzling before serving
Serves: 4 to 6 people.
How to Make Green Chili White Bean Enchiladas?
1. Preheat the oven to 350°F (175°C).
2. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and cook for another minute.
3. Toss in the drained white beans, diced green chiles, cumin, chili powder, salt, and pepper. Mash slightly with a fork while mixing to combine, and cook for about 5 minutes until heated through. Remove from heat.
4. Spread a thin layer of green enchilada sauce on the bottom of a 9×13 inch baking dish.
5. Now for the fun part! Take a corn tortilla and place about 1/3 cup of the bean mixture in the center. Roll it tightly around the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
6. Once all the enchiladas are snugly in the dish, pour the remaining green enchilada sauce over the top and sprinkle with shredded Monterey Jack cheese.
7. Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro and fresh jalapeño slices.
9. Serve warm with additional enchilada sauce drizzled on top if you desire. Enjoy your Green Chili White Bean Enchiladas!
Extra Tips for Perfect Enchiladas!
– Don’t hesitate to mix things up! You can put your spin on these enchiladas by adding veggies to the filling—like spinach or bell peppers—if you have some on hand.
– If you’re meal prepping, these enchiladas freeze wonderfully! Just assemble them, let them cool completely, and then wrap tightly to store for later.
– Look for low-sodium versions of canned beans and enchilada sauce to keep it healthier.
I hope you give these Green Chili White Bean Enchiladas a try! They’re an easy way to bring a little magic into your kitchen. Plus, nothing beats the satisfaction of cooking something from scratch—especially when it tastes this good! I can’t wait to hear how yours turn out!
