Rating: 4 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light November 2000

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Yield:
3 servings (serving size: 2 enchiladas)
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

372 calories; calories from fat 19%; fat 8g; saturated fat 1.6g; mono fat 2.1g; poly fat 3.6g; protein 17.5g; carbohydrates 60.5g; fiber 6.2g; cholesterol 3mg; iron 3.9mg; sodium 1076mg; calcium 291mg.
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