White Bean Enchiladas

• 3 Tablespoons Chopped Onion
• 1 clove Garlic, Minced
• 1 teaspoon Butter
• 2- 1/2 cups Cooked White Beans
• 3 Tablespoons Sour Cream
• 1- 1/2 cup Grated Cheese, Divided
• 1/2 teaspoons Salt
• 1/2 teaspoons Cumin
• 2 teaspoons Parsley Flakes
• 1/4 cups Finely Chopped Swiss Chard
• 1- 1/4 cup Prepared Salsa, Divided Use
• 1/2 cups Water
• 8 whole 8-inch Tortillas

1. In a small saucepan over medium heat, saute the onion and garlic in the butter until just softened.
2. Remove from heat and combine with the beans and sour cream and mash until sort of smooth.
3. Stir in half of the cheese, the salt, cumin, parsley and Swiss chard.
4. Set aside.
5. In a medium saucepan, heat 3/4 cup of the salsa and the water.
6. Stir until smooth and warm.
7. Remove from heat.
8. Dip each tortilla into the salsa mixture, just to wet each side.
9. Place them on a plate and set aside.
10. Place about 1/4 cup of filling mixture down the center of each tortilla.
11. Roll up and place them side by side in a well greased 9x13-inch baking dish.
12. Top with the remaining salsa (and any of the chunks left from your salsa-dipping mixture) and the remaining cheese.
13. Bake at 350F until bubbly, about 30 minutes.

onion, clove garlic, butter, white beans, sour cream, grated cheese, salt, cumin, parsley flakes, swiss chard, salsa, water, tortillas

Taken from tastykitchen.com/recipes/main-courses/white-bean-enchiladas/ (may not work)