Green chile white bean enchiladas
Creamy white beans, green chiles and melty Monterey Jack rolled in flour tortillas and baked under tangy green enchilada sauce, a gentle, cheesy dinner that freezes like a dream.
- 50 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.66 a serving
- 860 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 2 cans green enchilada sauce
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 cans cannellini beans, drained and rinsed
- 1 can diced green chiles
- 4 oz cream cheese, softened
- 2 cups Monterey Jack cheese, shredded, divided
- 8 flour tortillas
- 2 tbsp cilantro, chopped (optional)
- 1 avocado, sliced (optional)
From your pantry
- 1 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp salt
Each serving has about 860 calories, 37 g protein, 91 g carbs and 40 g fat, and costs about $3.66 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No flour tortillas? Whole wheat tortillas work.
- No cilantro? Fresh parsley works.
- No avocados? Guacamole works.
Steps
Tap an underlined word for a quick explanation.
the oven to 375°F and spread ½ cup of the enchilada sauce over the bottom of a 9x13-inch baking dish.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Heat the oil in a large over medium heat. Add the onion and cook 5 minutes, until soft, then stir in the garlic and cumin for 1 minute.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heatTimer: 5 min
Take the pan off the heat. Add the beans and mash about a third of them, then stir in the green chiles, cream cheese, salt and 1 cup of the cheese until creamy.
Wrap the tortillas in a damp paper towel and microwave 30 seconds, until soft.
Timer: 30 sec
Spoon about ⅓ cup filling down the middle of each tortilla, roll it up, and set it seam side down in the dish.
Pour the rest of the sauce over the top, covering the edges, and sprinkle with the remaining cheese.
Dolly’s tip: Get sauce on every edge. Bare tortilla turns hard in the oven.20 to 25 minutes, until bubbling and at the edges.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 22 min
Let it sit 5 minutes, then top with cilantro and avocado.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
