White Bean Enchiladas

The reader loves experimenting in the kitchen, and is always on the lookout for low-fat ideas. This reader once came across a lasagna recipe that called for white beans instead of cheese; that's what inspired this dish. These enchiladas are really easy to make, and you can put them together up to a day ahead. They reheat well in the microwave, too.

Yield: 3 servings (serving size: 2 enchiladas)

Ingredients

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

Preparation

Preheat oven to 350°.

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 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 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.

Nutritional Information

Calories:

372 (19% from fat)

Fat:

8g (sat 1.6g,mono 2.1g,poly 3.6g)

Protein:

17.5g

Carbohydrate:

60.5g

Fiber:

6.2g

Cholesterol:

3mg

Iron:

3.9mg

Sodium:

1076mg

Calcium:

291mg