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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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The reader loves experimenting in the kitchen, and is always on the lookout for low-fat ideas. This reader once came across a lasagna recipe that called for white beans instead of cheese; that's what inspired this dish. These enchiladas are really easy to make, and you can put them together up to a day ahead. They reheat well in the microwave, too. 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) |
Directions:
1. Preheat oven to 350°.
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 enchiladas; sprinkle with 1/4 cup cheese.
4. Bake at 350° for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired.
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