I tried out a new recipe today and it was so good. White Bean Enchiladas, along with chips and guacamole (sadly, I'm the only one that likes it) and Iced Tea.
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
Cooking spray
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.
Enjoy!
2 comments:
I like quac! Hmmm...gonna have to try that recipe. It looks really good!
When you come over next time, I'll make you some quac. :0)
Kelli
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