Bean and Cheese Enchiladas with Green Chile Sauce
Bean and Cheese Enchiladas with Green Chile Sauce are one of our favorite meatless meals. I start these enchiladas by making a cheesy bean filling. Next, I roll the filling up in tortillas. Then, I make a creamy green chile sauce to top the enchiladas. We like this dish for several reasons. First of all, I like that this dish can be made ahead of time. I like to make it early in the day and then bake it right before dinner. Secondly, I like that this dish is a meatless meal, but it’s still very hearty. And, lastly, we all love the cheesy and delicious flavors in this dish.
The Equipment I Used
- A Baking Dish- You’ll need a 9×11 baking dish to bake the enchiladas in.
- Skillets or Pots- Use two of these to make the sauce and the filling.
The Ingredients Needed for Bean and Cheese Enchiladas with Green Chile Sauce
- Tortillas- I use flour tortillas because they don’t need to be softened. If you want to use corn tortillas, microwave them a few at a time to soften them enough so that they are pliable for rolling.
- Cheese- Use a combination of extra sharp cheddar and Monterey pepper jack cheese.
- Green Chiles- Use canned green chiles.
- Chicken Stock-I always use homemade chicken stock. My recipe is below.
- Heavy Cream- Be sure to use heavy cream, not light cream, or half and half.
- Spices- These are integral to the flavor of this dish. Don’t leave them out.
- Chipotles in Adobo Sauce- You can find these in cans in the Hispanic food section of your market. I keep the leftover sauce in my freezer.
- Beans- I used pinto beans. I like to cook dried ones for all my dishes.
- Corn- Frozen corn is fine. You do not need to defrost the corn first. Just add it while frozen.
How I Made my Enchiladas
- First, I made the filling. Be careful to not burn this.
- Next, I made the sauce. It’s important to simmer the sauce until it thickens.
- Finally, I baked the dish and then served it up.
Bean and Cheese Enchiladas with Green Chili Sauce
Spicy pinto beans and cheddar cheese wrapped in tortillas and topped with a creamy green chile sauce and more cheese.
Ingredients
For the Bean and Cheese Enchilada Filling:
- 1 tbsp. extra virgin olive oil
- 1 cup chopped onion
- 2 tbsp. minced garlic
- 2 tsp. each cumin powder and chili powder
- 1 tbsp. chipotles in adobo
- 2 cups cooked pinto beans
- 1 cup corn
- ¼ tsp. kosher salt
- ¼ cup chicken stock
- 4 ounces cream cheese, softened
- 1½ cups extra sharp cheddar, shredded
For the Green Chile Sauce:
- 1 tbsp. extra virgin olive oil
- 1 cup onions, minced
- 2 tbsp. garlic, minced
- ½ cup plum tomatoes, seeded and minced
- 7 ounces canned chopped green chiles, drained
- ½ cup chicken stock
- ½ cup heavy cream
- ½ tsp. each cumin powder, chili powder, paprika
- ¼ tsp. kosher salt
- 1½ cups Monterey pepper jack cheese, shredded
To assemble the enchiladas:
- 10 6- inch flour tortillas
- 1 cup Monterey pepper Jack cheese
- 1 cup sour cream
- ¼ cup cilantro leaves
- ½ cup cherry tomatoes, halved
Instructions
- Preheat the oven to 350 degrees. Grease a 9×11 baking dish with butter.
- Begin by making the Enchilada Filling: in a skillet, heat the oil and cook the onion and garlic until softened. Remove the pan from the heat. Add in the beans and the rest of the ingredients. Set aside.
- Next, make the Green Chile Sauce: In a second skillet on low heat, heat the oil and cook the onions and garlic until softened, for about 10 minutes. Add the tomatoes, chiles, stock, cream, and spices. Simmer ten minutes, or until the sauce thickens up a bit. Remove the sauce from the heat and stir in the cheese.
- To Assemble the Enchiladas: Fill each tortilla with some of the filling and roll them up. Place them close together in the baking dish seam side down. Pour the Green Chile sauce over the tortillas and then sprinkle on the cheese and bake for 20 minutes.
- Top the enchiladas with the sour cream, tomatoes, and cilantro.
Nutrition
Calories: 420kcal
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
