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.
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
1 tablespoon minced fresh cilantro (optional)
How to Make It
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.
Easy weeknight recipe to prepare ahead. I just heat the tortillas for 20 seconds in the microwave and avoid the messy step of softening them in the sauce. (Just coat the bottom of the pan with a little sauce and pour the rest on top). I also keep some of the beans whole to give more texture and have been adding whatever green veggie is in season to the filling.
This recipe is a top five all-time family favorite. I've been making it regularly since it was first published in Cooking Light in November 2000. The recipe is delicious as written, although sometimes it seems like there isn't quite enough filling. The technique of softening the tortillas in a skillet with water and enchilada sauce is a great way to save calories without sacrificing flavor. (Often tortillas are fried in oil to soften them.) I also use this recipe as a template for repurposing leftover chicken and roast beef. Yum, yum, yum!
I doubled the filling, added frozen corn, and used flour tortillas. Also skipped soaking the tortillas and everything turned out great. This was surprisingly quick to make since there was very little chopping.