Go Back
–+ servings
Bean and Cheese Enchiladas with Green Chile Sauce

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine Tex-Mex
Servings 5
Calories 420 kcal

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 9x11 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
Keyword meatless
Tried this recipe?Let us know how it was!