White Bean Enchiladas

Name: White Bean Enchiladas
Ingredients: 2 Tbsp fat-free sour cream; 1 (16 oz) can white beans, drained and rinsed; 1/2 cup reduced fat Mexican blend cheese, shredded; 2 Tbsp canned chopped green chilies; 1 Tbsp sliced green onions; 1 Tbsp chopped fresh cilantro; 1 tsp ground cumin; 1 can enchilada sauce, divided; 1/4 cup water; 6 (6 inch) corn tortillas; Cooking spray; 1 Tbsp minced fresh cilantro (optional)

12 ingredients

15 steps

Ingredients

2 Tbsp fat-free sour cream
1 (16 oz) can white beans, drained and rinsed
1/2 cup reduced fat Mexican blend cheese, shredded
2 Tbsp canned chopped green chilies
1 Tbsp sliced green onions
1 Tbsp chopped fresh cilantro
1 tsp ground cumin
1 can enchilada sauce, divided
1/4 cup water
6 (6 inch) corn tortillas
Cooking spray
1 Tbsp minced fresh cilantro (optional)

Directions

1

Preheat oven to 350°.
2

Combine sour cream and beans in food processor until almost smooth.
3

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

Set aside.
5

Combine 1/3 cup enchilada sauce and water in small non-stick skillet over med-low heat.
6

Spray 11 x 7 baking dish.
7

Dip one tortilla in sauce mixture to soften; transfer to plate.
8

Spread 1/4 cup bean mixture down center of tortilla.
9

Roll up.
10

Place seam side down in baking dish. Repeat with remaining tortillas.
11

Add remaining sauce to pan. Cook 1 minute.
12

Spoon over enchiladas.
13

Sprinkle with remaining cheese.
14

Bake at 350° for 30 minutes or until bubbly.
15

Sprinkle with minced cilantro, if desired.