White Bean Enchiladas - cooking recipe

Ingredients

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
1 Tbsp sliced green onions
1 Tbsp chopped fresh cilantro
1 tsp ground cumin
1 can enchilada sauce, divided
1/4 cup water
6 (6 inch) corn tortillas
Cooking spray
1 Tbsp minced fresh cilantro (optional)

Preparation

Preheat oven to 350\u00b0.
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\u00b0 for 30 minutes or until bubbly.
Sprinkle with minced cilantro, if desired.