White bean and corn enchiladas with green chile sauce and lots of cheesy goodness serve as a meal or snacktime dip.
Bean and Corn Enchiladas
As a girl from the southwest, I love enchiladas and green chili sauce. Is it even a meal without green chili sauce on the table? However, I have been known to go rogue and not keep things 100 percent traditional.
These vegetable enchiladas are a perfect example of that. I go the deconstructed route. I love how perfectly rolled enchiladas look and taste. Who doesn’t?
The most important factor though is taste, of course. This is where I break the mold, you can achieve the same taste without painstakingly rolling each enchilada.
I know it sounds crazy but layering the ingredients is easy and the casserole-like dish comes together so quickly. I serve it casserole style or treat it as a dip and use tortilla chips to dip into all that cheesy goodness.
Try it, you might be surprised how easily this vegetarian dish comes together.
Start by pouring the green chile enchilada sauce into the bottom of a greased casserole. Tilt your pan back and forth to create an even coating. Then put down a layer of corn tortilla pieces. I cut mine into triangles.
The next layer is your corn, bean, sour cream, and green chile mixture. Top that with shredded cheese and more tortillas. Repeat this process two more times and end with a nice layer of cheese.
Yes, this recipe takes 8 cups of cheese. Trust me when I say that makes it amazing! Bake at 350 for 20-30 minutes or until nice and bubbly.
After removing it from the oven be patient and don’t dive right in. First, it is HOT but second letting it sit for 10 minutes or so will allow it to set up nicely for serving or dipping.
White Bean Enchiladas
While the ingredient list might look long, the ingredients are simple as can be. You just might have everything you need already in the pantry and fridge.
Ingredients
- green chile enchilada sauce
- sour cream
- great northern or white kidney beans
- corn
- chopped green chile
- granulated garlic or garlic powder
- granulated onion or onion powder
- ground cumin
- cayenne pepper
- kosher salt
- freshly ground black pepper
- cilantro
- pepper jack, Monterrey jack, or Mexican cheese blend
- white corn tortillas
- tortilla chips
Instructions
- Preheat the oven to 350°F. In a large mixing bowl, whisk together 2 cups of enchilada sauce with the sour cream. Stir in the beans, corn, green chile, garlic powder, cumin, cayenne, salt, and pepper.
- Pour ¼ cup of green chile sauce into the bottom of a 9×13 baking pan. Tilt to coat the bottom of the pan. Layer ⅓ of the tortillas across the bottom of the pan. Pour half of the bean and corn mixture over the tortillas. Sprinkle with 2 cups of cheese.
- Layer tortillas across the cheese layer and repeat the layers two more times. Layer the remaining tortillas over the top. Pour the remaining green chile sauce over the tortillas, making sure that each tortilla is coated. Sprinkle generously with the remaining cheese.
- Bake until the cheese has completely melted and the edges of the pan are bubbling, about 20-25 minutes. Remove from the oven and let rest 5-10 minutes before serving. Sprinkle with additional cilantro and serve with tortilla chips for dipping.
Enchilada Casserole
Flavors of the southwest go with me no matter where I travel or live. I have created many variations of dishes I enjoy and I make them often.
I often turn many of our favorites into casserole-like dishes because you can get the same flavor but save precious time in the kitchen.
Spinach and chicken are combined in a creamy green chile sauce for these easy-to-make craveable enchiladas.
These 30 Minute Enchiladas have been a family favorite for more years than I can possibly count. Served sliced or scooped or straight out of the pan as a dip, everyone loves them.
Bell Pepper Tacos are a spicy, delicious way to change up your next taco night. These filling servings of meat and vegetables satisfy the hungriest of crews!
Taco Stuffed Bell Peppers are a new favorite dinner over here, because some food combinations just make perfect sense and these stuffed and tasty colorful bell peppers are exactly right.
Creamy refried beans are layered with spicy ground beef, green chile, and plenty of cheese in these Cheesy Beef and Bean Burritos.
White Bean and Corn Enchiladas
Ingredients
- 28 ounces green chile enchilada sauce about 3½ cups, divided
- ⅔ cup sour cream
- 42 ounces great northern or white kidney beans (3) 14-ounce cans, drained
- 28 ounces canned corn (2) 14-ounce cans, drained
- 7 ounces can chopped green chile about 1 cup worth
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon granulated onion or onion powder
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup cilantro roughly chopped
- 24 ounces pepper jack, Monterrey jack, or Mexican cheese blend about 8 cups, shredded
- 12 white corn tortillas cut like a pie into 6 wedges
- tortilla chips for serving (optional)
Instructions
- Preheat the oven to 350°F. In a large mixing bowl, whisk together 2 cups of enchilada sauce with the sour cream. Stir in the beans, corn, green chile, garlic powder, cumin, cayenne, salt, and pepper.
- Pour ¼ cup of green chile sauce into the bottom of a 9×13 baking pan. Tilt to coat the bottom of the pan. Layer ⅓ of the tortillas across the bottom of the pan. Pour half of the bean and corn mixture over the tortillas. Sprinkle with 2 cups of cheese.
- Layer tortillas across the cheese layer and repeat the layers two more times. Layer the remaining tortillas over the top. Pour the remaining green chile sauce over the tortillas, making sure that each tortilla is coated. Sprinkle generously with the remaining cheese.
- Bake until the cheese has completely melted and the edges of the pan are bubbling, about 20-25 minutes. Remove from the oven and let rest 5-10 minutes before serving. Sprinkle with additional cilantro and serve with tortilla chips for dipping.
Nutrition
Rate & Comment