Green Chili White Bean Enchiladas

Looking for a cozy casserole to spice up your weeknight vegetarian repertoire? Make these white bean enchiladas. Stuffed with creamy green chili white beans and topped with melty cheese, these simple but hearty enchiladas will become your new comfort food favorite.

The beans:
White beans are a broad category that includes navy, great northern, and baby lima, as well as cannellini beans. I love cannellini beans for their larger size and creamy texture, but if you like, you could swap in any of the others in its place. I 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, I chose 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.

Did you try making this? Let us know how it went in the comments!