White Bean Enchiladas
White Bean Enchiladas is an moderately easy dinner. Made with 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 and 1 tbsp sliced green onions, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
🔗 Recipe adapted from RecipeNLG-Full
Preheat oven to 350°.
Combine sour cream and beans in food processor until almost smooth.
Stir in 1/4 cup cheese, chilies, onions, chopped cilantro and cumin.
Set aside.
Combine 1/3 cup enchilada sauce and water in small non-stick skillet over med-low heat.
Spray 11 x 7 baking dish.
Dip one tortilla in sauce mixture to soften; transfer to plate.
Spread 1/4 cup bean mixture down center of tortilla.
Roll up.
Place seam side down in baking dish. Repeat with remaining tortillas.
Add remaining sauce to pan. Cook 1 minute.
Spoon over enchiladas.
Sprinkle with remaining cheese.
Bake at 350° for 30 minutes or until bubbly.
Sprinkle with minced cilantro, if desired.
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