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White Bean Enchiladas

Yield 3 servings (serving size: 2 enchiladas)
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)

Nutrition Information

  • calories 372
  • caloriesfromfat 19 %
  • fat 8 g
  • satfat 1.6 g
  • monofat 2.1 g
  • polyfat 3.6 g
  • protein 17.5 g
  • carbohydrate 60.5 g
  • fiber 6.2 g
  • cholesterol 3 mg
  • iron 3.9 mg
  • sodium 1076 mg
  • calcium 291 mg

How to Make It

  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.