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Category: Main Course Meals
Prep Time: Cook Time: Total Time:
A tasty and more nutritious alternative to plain cheese enchiladas....
Prep time = one hour; serves 4-6
White Bean Enchiladas
1/4 to 1/3 cup sour cream
2 (16 oz) cans cannellini beans, rinsed
1 cup grated sharp cheddar cheese
2 Tbs finely chopped green chile
3 Tbs finely minced onion
2 tsp ground cumin
Salt to taste
Enchilada Sauce (recipe follows)
8 - 10 corn tortillas
Mash beans in shallow dish with a fork until they are mushed, some texture or lumps are fine. Add sour cream until it's the consistency of hummus. Stir in 1/2 cup of cheese, chile, onions, and cumin.
Spoon 1/2 cup of enchilada sauce in baking dish to lightly coat bottom.
Put small amount of bean mix in strip down center of each tortilla. (If tortillas are not flexible, they may need to be slightly heated to make them flexible. You can do this by just throwing them in a warm frying pan for a few seconds on each side). Roll up like a burrito so filling doesn't leak out.
Line up enchiladas in the baking dish. Pour remaining sauce on top. Sprinkle with the remaining cheese.
Refrigerate for at least one hour before cooking.
Bake at 350 degrees for 30 minutes or until bubbly.
Enchilada Sauce
3/4 cup finely chopped onion
2 garlic cloves, minced
2 Tbs red NM chile powder
1 tsp salt
1 tsp ground cumin
1/2 tsp dried oregano
1 (28 oz) can of tomato purée
Heat 2 teaspoons olive oil in medium saucepan. Add onion and garlic; cook for 5 minutes or until tender. Add can of tomato purée, rinse jar with 1/2 cup of water, add that, too. Add chile powder, salt, cumin and oregano. Partially cover and simmer for 30 minutes, stirring occasionally. Makes 3 1/2 cups
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White Bean Enchiladas
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Category: Main Course Meals
Prep Time: Cook Time: Total Time:
A tasty and more nutritious alternative to plain cheese enchiladas....
Prep time = one hour; serves 4-6
White Bean Enchiladas
1/4 to 1/3 cup sour cream
2 (16 oz) cans cannellini beans, rinsed
1 cup grated sharp cheddar cheese
2 Tbs finely chopped green chile
3 Tbs finely minced onion
2 tsp ground cumin
Salt to taste
Enchilada Sauce (recipe follows)
8 - 10 corn tortillas
Mash beans in shallow dish with a fork until they are mushed, some texture or lumps are fine. Add sour cream until it's the consistency of hummus. Stir in 1/2 cup of cheese, chile, onions, and cumin.
Spoon 1/2 cup of enchilada sauce in baking dish to lightly coat bottom.
Put small amount of bean mix in strip down center of each tortilla. (If tortillas are not flexible, they may need to be slightly heated to make them flexible. You can do this by just throwing them in a warm frying pan for a few seconds on each side). Roll up like a burrito so filling doesn't leak out.
Line up enchiladas in the baking dish. Pour remaining sauce on top. Sprinkle with the remaining cheese.
Refrigerate for at least one hour before cooking.
Bake at 350 degrees for 30 minutes or until bubbly.
Enchilada Sauce
3/4 cup finely chopped onion
2 garlic cloves, minced
2 Tbs red NM chile powder
1 tsp salt
1 tsp ground cumin
1/2 tsp dried oregano
1 (28 oz) can of tomato purée
Heat 2 teaspoons olive oil in medium saucepan. Add onion and garlic; cook for 5 minutes or until tender. Add can of tomato purée, rinse jar with 1/2 cup of water, add that, too. Add chile powder, salt, cumin and oregano. Partially cover and simmer for 30 minutes, stirring occasionally. Makes 3 1/2 cups
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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