White Bean Enchiladas - cooking recipe

Ingredients

2 tablespoons fat free sour cream
1 (16 ounce) can cannellini beans, rinsed and drained
1/2 cup cheddar cheese, divided
2 tablespoons canned diced green chiles
1 tablespoon sliced green onion
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 (10 ounce) can enchilada sauce, divided
1/4 cup water
36 inches corn tortillas
cooking spray
extra cilantro, to garnish

Preparation

Preheat oven to 350 degrees F.
Blend sour cream and beans in food processor fitted with metal blade until almost smooth. Stir in 1/4 cup chees, 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 and transfer to a plate.
Spread 1/4 cup bean mixture down centre of tortilla and 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 and cook 1 minute. Spoon over enchiladas, sprinkle with 1/4 cup cheese.
Bake at 350 d3egrees F for 30 minutes or until bubbly. Sprinkle with extra cilantro, if desired.