Grammy's Kitchen · Chili · Green Chili White Bean Enchiladas
One of 163 chili recipes we measured
from www.delish.com
8 cooks on www.delish.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 163.
| this recipe | typical | |
|---|---|---|
| liquid | 65% | 23% |
| fat | 4% | 1% |
| aromatics | 13% | 16% |
| salt | 0% | 0% |
| vegetables and beans | 0% | 58% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| Cooking spray | |
| 27 g | 2 tbsp. neutral oil |
| 75 g | 1/2 medium yellow onion, chopped |
| 2 g | 1/2 tsp. (or more) kosher salt |
| 6 g | 2 cloves garlic, finely chopped |
| 411 g | 1 (14.5-oz.) can cannellini beans, rinsed, drained |
| 113 g | 1 (4-oz.) can chopped green chiles |
| 1 g | 1/2 tsp. chili powder |
| 0 g | 1/8 tsp. ground cumin |
| 57 g | 2 oz. (4 Tbsp.) cream cheese, cut into pieces |
| 200 g | 8 (6") corn tortillas, warmed |
| 397 g | 1 (14-oz.) can (or 1 3/4 c.) green enchilada sauce, divided |
| 141 g | 1 1/4 c. shredded Mexican cheese blend, divided |
| Thinly sliced jalapeños and fresh cilantro leaves, for serving |
Method: 7 steps, published by www.delish.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“<p>I had to pan fry my corn tortillas before assembly because without doing that they just broke apart when you roll them up. I also added shredded chicken to the mixture. Tasted great! I would make this recipe again. </p>” — a cook, 5★
“<p>Very good. The filling yields more than 8 corn enchiladas. I only had black beans and I thought it was great I actually liked the extra texture it offered against the very soft tortillas . </p>” — a cook, 5★