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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 4

Bake at 350° for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired.

Ratings & Reviews

NYLiz1's Review

June 02, 2014
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.

IoneTaylor's Review

June 10, 2013
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!

mpwinchester's Review

March 03, 2013
My whole family loved these - we made them exactly as the recipe reads. They have a little kick, but not extreme. We served them with yellow rice and a spinach salad. Delicious!

KCSeattle's Review

October 15, 2012
Very easy and tasty - perfect for a rainy fall day. The filling did seem a little bland to me though, so next time I'll add more spices and probably more chopped chiles. Definitely will make again!

chrissyp71's Review

August 27, 2011
This is a recipe regular. Pair it with a side salad -- it's simple, satisfying and flavorful.

Collette's Review

December 24, 2010

Darian's Review

June 26, 2010
Easy and delicious, and great for those later-in-the-week recipes that don't require just bought produce.

bostonjames's Review

December 29, 2009
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.

hdharding's Review

June 23, 2009
I really enjoyed this recipe, however, I did not follow it to the T. I cannot stand to puree anything, something to do with texture. I also used black beans instead of the white beans, and red onion instead of green. I also added some fresh tomato and chili powder. Next time I think that I will add corn or maybe some rice. You can definitely mix this recipe up a lot of different ways. My fiancée does not really care for Mexican and I love it, he actually enjoyed this healthy version, I look forward to making it more in the future.