White Bean Enchiladas

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White Bean Enchiladas

 

2 tablespoons fat-free sour cream

1 16 ounce can cannellini beans or other white beans, rinsed and drained

1/2 cup preshredded reduced-fat Mexican blend or cheddar cheese, divided

2 tablespoons canned chopped green chiles

1 tablespoon sliced green onions

1 tablespoon chopped fresh cilantro

1 teaspoon ground cumin

1 10 ounce can enchilada sauce, divided

1/4 cup water

6 6 inch corn tortillas

cooking spray

1 tablespoon minced fresh cilantro (optional)

 

Preheat oven to 350 degrees.

Combine the sour cream and beans in a food processor; process until almost

smooth. Stir in 1/4 cup cheese, chiles, onions, chopped cilantro, and cumin.

Combine 1/3 cup enchilada sauce and 1/4 cup water in a small nonstick skillet

over medium-low heat. Dip one tortilla in the sauce mixture to soften; transfer

to a plate. Spread 1/4 cup bean mixture down center of tortilla; roll up. Place

roll, seam side down, in an 11 x 7-inch baking dish coated with cooking spray.

Repeat procedure with remaining tortillas and bean mixture. Add remaining sauce

to pan; cook 1 minute. Spoon over enchiladas; sprinkle with 1/4 cup cheese.

Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle with minced

cilantro, if desired.

Makes 3 servings.

 

 

 

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