White Bean Enchiladas

• 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, divided
• 1/4 cup water
• 6 (6 inch) corn tortillas
• Cooking spray
• 1 Tbsp minced fresh cilantro (optional)

1. Preheat oven to 350u0b0.
2. Combine sour cream and beans in food processor until almost smooth.
3. Stir in 1/4 cup cheese, chilies, onions, chopped cilantro and cumin.
4. Set aside.
5. Combine 1/3 cup enchilada sauce and water in small non-stick skillet over med-low heat.
6. Spray 11 x 7 baking dish.
7. Dip one tortilla in sauce mixture to soften; transfer to plate.
8. Spread 1/4 cup bean mixture down center of tortilla.
9. Roll up.
10. Place seam side down in baking dish. Repeat with remaining tortillas.
11. Add remaining sauce to pan. Cook 1 minute.
12. Spoon over enchiladas.
13. Sprinkle with remaining cheese.
14. Bake at 350u0b0 for 30 minutes or until bubbly.
15. Sprinkle with minced cilantro, if desired.

sour cream, white beans, blend cheese, green chilies, green onions, fresh cilantro, ground cumin, enchilada sauce, water, corn tortillas, cooking spray, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=82841 (may not work)