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, divided
1/4 cup water
6 (6 inch) corn tortillas
Cooking spray
1 tablespoon minced fresh cilantro (optional)
1. Preheat oven to 350 F.
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 enchilada; sprinkle with 1/4 cup cheese.
4. Bake at 350F for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired. Yield 3 servings ( serving size 2 enchiladas)
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 enchilada; sprinkle with 1/4 cup cheese.
4. Bake at 350F for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired. Yield 3 servings ( serving size 2 enchiladas)
