Sunday, May 21, 2006
Here is the recipe:
White Bean Enchiladas
2 tablespoons sour cream
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained (I used white northern beans)
1/2 cup (2 ounces) shredded cheddar cheese
1 Poblano pepper, diced ( I used 1/2 can chopped green chili's)
4 green onions, chopped
1/4 bunch fresh cilantro
1 1/2 teaspoon ground cumin
1 (10-ounce) can enchilada sauce (such as Old El Paso), divided
1/4 cup water
10 (6-inch) corn tortillas
1 tablespoon minced fresh cilantro (optional)
Preheat oven to 350°.Combine the sour cream, beans and cilantro in a food processor; process until almost smooth. Stir in 1/4 cup cheese, chiles, onions, 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 ( I only had a 9x13 pan) 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. Really good served with a dallop of sour cream.