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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)
Details
Servings 3
Adapted from myrecipes.com
Preparation
Step 1
Preheat oven to 350°.
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.
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.
Bake at 350° for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired. Note: some added corn or rice. Also black beans in place of white.
372 cal, 8g fat, 17.5g protein, 60.5g carbs, 6.2 fiber, 1076mg sodium
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