White Bean Enchiladas

Name: White Bean Enchiladas
Ingredients: 2 tablespoons fat-free sour cream; 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained; 1/2 cup (2 ounces) 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 (such as Old El Paso), divided; 1/4 cup water; 6 (6-inch) corn tortillas; Cooking spray; 1 tablespoon minced fresh cilantro (optional)

12 ingredients

4 steps

Ingredients

2 tablespoons fat-free sour cream
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup (2 ounces) 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 (such as Old El Paso), divided
1/4 cup water
6 (6-inch) corn tortillas
Cooking spray
1 tablespoon minced fresh cilantro (optional)

Directions

1

Preheat oven to 350°.
2

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.
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; 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.
4

Bake at 350° for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired.