Green Chili White Bean Enchiladas
Recipe: https://recipestripper.com/recipes/6832d0b1-88b8-43dd-b35c-5775b3c9e9df
Original source: https://www.delish.com/cooking/recipe-ideas/a61791670/green-chili-enchiladas-recipe/

Stuffed with creamy green chili white beans and topped with melty cheese, these simple but hearty enchiladas will become your new comfort food favorite.
Yield: 4 serving(s)
Prep time: PT10M
Cook time: PT0S
Total time: PT55M

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

Instructions
1. Arrange a rack in center of oven; preheat to 350°. Grease an 11" x 7" casserole dish with cooking spray.
2. 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.
3. 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.
4. 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.
5. 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.
6. Bake enchiladas until warmed through and cheese is melted, 25 to 30 minutes.
7. Top with jalapeños and cilantro. Serve warm.