White Bean Enchiladas
Creamy white bean enchiladas feature tender tortillas filled with flavorful bean mixture, topped with enchilada sauce and cheese, then baked to bubbly perfection — a comforting Mexican-inspired dish perfect for any occasion.
Ingredients
- 2 Tbsp fat-free sour cream ⓘ
- 1 (16 oz) can white beans, drained and rinsed ⓘ
- 1/2 cup reduced fat Mexican blend cheese, shredded ⓘ
- 2 Tbsp canned chopped green chilies ⓘ
- 1 Tbsp sliced green onions ⓘ
- 1 Tbsp chopped fresh cilantro ⓘ
- 1 tsp ground cumin ⓘ
- 1 can enchilada sauce ⓘ
- 1/4 cup water ⓘ
- 6 (6 inch) corn tortillas ⓘ
- Cooking spray ⓘ
Instructions
- Preheat oven to 350°F.
- Combine sour cream and beans in a food processor until almost smooth.
- Stir in 1/4 cup cheese, chopped green chilies, sliced green onions, chopped cilantro, and ground cumin.
- Set aside the bean mixture.
- Combine 1/3 cup enchilada sauce and water in a small non-stick skillet over medium-low heat.
- Spray an 11 x 7-inch baking dish with cooking spray.
- Dip one tortilla in the sauce mixture to soften, then transfer it to a plate.
- Spread 1/4 cup bean mixture down the center of the tortilla.
- Roll up the tortilla.
- Place the seam side down in the prepared baking dish.
- Repeat with remaining tortillas and bean mixture.
- Add remaining enchilada sauce to the skillet and cook for 1 minute.
- Spoon the sauce over the assembled enchiladas.
- Sprinkle with the remaining cheese.
- Bake at 350°F for 30 minutes or until bubbly.
- Sprinkle with minced cilantro, if desired.
Tips & Substitutions
For a creamier texture, add a bit more sour cream or use Greek yogurt instead. If you want more heat, consider using spicy green chilies. You can substitute the white beans with black beans for a different flavor profile. For a gluten-free option, ensure the tortillas are certified gluten-free. This dish pairs beautifully with Mexican Seven Layered Dip for a hearty meal.
Serving Suggestions
Serve these enchiladas hot, garnished with additional cilantro and green onions. Pair with a fresh salad or Mexican Fried Ice Cream for dessert to balance the meal. A side of refried beans or Mexican Flan complements the flavors beautifully, enhancing your dining experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 15-20 minutes until heated through. You can also microwave them for a quicker option, covering with a damp paper towel to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of White Bean Enchiladas contains roughly 902 calories, with 14g protein, 86g carbohydrates, and 57g fat. It is an excellent source of dietary fiber (43% of the Daily Value), iron (37% of the Daily Value), and protein (29% of the Daily Value), and a good source of potassium. It also contributes 12g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the enchiladas ahead of time?
Yes, you can prepare the enchiladas up to the baking step, cover them, and refrigerate for up to 24 hours. When ready to bake, simply add a few extra minutes to the cooking time to ensure they are heated through.
What can I use instead of corn tortillas?
You can use flour tortillas if you prefer a softer texture or are unable to find corn tortillas. Just be aware that this will change the flavor and authenticity of the dish slightly.
Can I freeze these enchiladas?
Absolutely! Assemble the enchiladas, cover tightly with foil or plastic wrap, and freeze. They can be stored for up to 2 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).