Green Chili White Bean Enchiladas

• servings: 4 servings
• active time: 10 minutes
• total time: 55 minutes

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 c. 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.

Nutrition

• Calories: 593
• Total Fat: 31 g
• Saturated Fat: 12 g
• Trans Fat: 0 g
• Cholesterol: 55 mg
• Sodium: 1673 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 11 g
• Total Sugars: 9 g
• Protein: 23 g