White Bean Enchiladas

[Saladbowl]

White Bean Enchiladas

2 tablespoons fat-free sour cream
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup 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

DIRECTIONS:

Preheat oven to 350°F.

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 non-stick
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 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°F for 30 minutes or until bubbly. Sprinkle with minced cilantro,
if desired.