White Bean Enchiladas
Creamy white bean enchiladas feature tender tortillas filled with flavorful bean mixture, topped with enchilada sauce and cheese, then baked to bubbly perfection — a comforting Mexican-inspired dish perfect for any occasion.
Ingredients
- 2 Tbsp fat-free sour cream ⓘ
- 1 (16 oz) can white beans, drained and rinsed ⓘ
- 1/2 cup reduced fat Mexican blend cheese, shredded ⓘ
- 2 Tbsp canned chopped green chilies ⓘ
- 1 Tbsp sliced green onions ⓘ
- 1 Tbsp chopped fresh cilantro ⓘ
- 1 tsp ground cumin ⓘ
- 1 can enchilada sauce ⓘ
- 1/4 cup water ⓘ
- 6 (6 inch) corn tortillas ⓘ
- Cooking spray ⓘ
Instructions
- Preheat oven to 350°F.
- Combine sour cream and beans in a food processor until almost smooth.
- Stir in 1/4 cup cheese, chopped green chilies, sliced green onions, chopped cilantro, and ground cumin.
- Set aside the bean mixture.
- Combine 1/3 cup enchilada sauce and water in a small non-stick skillet over medium-low heat.
- Spray an 11 x 7-inch baking dish with cooking spray.
- Dip one tortilla in the sauce mixture to soften, then transfer it to a plate.
- Spread 1/4 cup bean mixture down the center of the tortilla.
- Roll up the tortilla.
- Place the seam side down in the prepared baking dish.
- Repeat with remaining tortillas and bean mixture.
- Add remaining enchilada sauce to the skillet and cook for 1 minute.
- Spoon the sauce over the assembled enchiladas.
- Sprinkle with the remaining cheese.
- Bake at 350°F for 30 minutes or until bubbly.
- Sprinkle with minced cilantro, if desired.
Nutrition & Diet Analysis (per serving)
608
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).