Recipes / White Bean Enchiladas

White Bean Enchiladas

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  • SERVING SIZE: 3

  • PREP: 10 MINS

  • COOK: 30 MINS

  • READY: 40 MINS

Ingredients
  • 2 1/8 cups Furmano's White Kidney Beans
  • 1/4 cup Sour Cream
  • 3/4 cup Monterey Jack Cheese, Shredded
  • 2 tablespoons Sliced Green Onion
  • 1 tablespoon Chopped Cilantro
  • 3 each Jalapeno Pepper, Seeded & Chopped
  • 1 1/4 cups Enchilada Sauce
  • 6 each 6" Corn Tortillas
Preparation
  1. In food processor, chop beans with sour cream; stir in half of the cheese, onion, cilantro and pepper.
  2. In small skillet, warm 1/4 cup enchilada sauce and 1/4 cup water.
  3. One at a time, dip each tortilla into liquid to soften; fill with about 1/3 cup bean mixture.
  4. Arrange in buttered baking dish.
  5. Stir remaining sauce into skillet; pour over enchiladas.
  6. Top with remaining cheese.
  7. Bake at 350 degrees for 30 minutes.

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