White Bean Enchiladas

Name: White Bean Enchiladas
Ingredients: 2 tablespoons fat free sour cream; 1 (16 ounce) can cannellini beans, rinsed and drained; 1/2 cup cheddar cheese, divided; 2 tablespoons canned diced green chiles; 1 tablespoon sliced green onion; 1 tablespoon chopped fresh cilantro; 1 teaspoon ground cumin; 1 (10 ounce) can enchilada sauce, divided; 1/4 cup water; 36 inches corn tortillas; cooking spray; extra cilantro, to garnish

12 ingredients

7 steps

Ingredients

2 tablespoons fat free sour cream
1 (16 ounce) can cannellini beans, rinsed and drained
1/2 cup cheddar cheese, divided
2 tablespoons canned diced green chiles
1 tablespoon sliced green onion
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 (10 ounce) can enchilada sauce, divided
1/4 cup water
36 inches corn tortillas
cooking spray
extra cilantro, to garnish

Directions

1

Preheat oven to 350 degrees F.
2

Blend sour cream and beans in food processor fitted with metal blade until almost smooth. Stir in 1/4 cup chees, chiles, onions, chopped cilantro and cumin.
3

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 and transfer to a plate.
4

Spread 1/4 cup bean mixture down centre of tortilla and roll up. Place roll, seam side down, in an 11 x 7 inch baking dish coated with cooking spray.
5

Repeat procedure with remaining tortillas and bean mixture.
6

Add remaining sauce to pan and cook 1 minute. Spoon over enchiladas, sprinkle with 1/4 cup cheese.
7

Bake at 350 d3egrees F for 30 minutes or until bubbly. Sprinkle with extra cilantro, if desired.