Recipe below. These are a few tips that have helped me along the way:
1. The enchilada sauce is normally in a can and located near the salsa in the grocery store.
2. If you were to accidentally buy one can of white beans and one can of garbanzo beans (traditionally used to make hummus) like I did. It still tastes just fine! Don't ask me how I did that.
3. I make the bean mixture for the middle ahead of time and then just assemble at the end of the day.
4. As you can see in the pic I used a 9 x 13 pan and used 4 large wraps for a family of four and had left overs.
White Bean Enchiladas
tbsp. sour cream
2 16-ounce cans white beans (I used Great Northern), rinsed and drained
1- 1 1/2 cups shredded blend of cheddar and Monterrey Jack cheese, divided
4-ounce can chopped green chilies (I use mild)
4 tbsp. fresh, chopped cilantro, divided, optional
2 tbsp. sliced green onions, optional
2 tsp. ground cumin
1 15-ounce jar/can of EITHER (but NOT BOTH) enchilada sauce or green salsa
10 8-inch flour tortillas
Combine the sour cream and white beans in a food processor until smooth. Stir in half of the cheese, all of the chilies, onions, half of the cilantro and all of the cumin. Set aside.
In a large non-stick skillet, combine 2/3 cup of enchilada sauce (or green salsa) with about 1/3 a cup of water. Heat until warm. One at a time, drop a tortilla into the sauce mixture and coat it on both sides. Lay it on a plate and fill it with 1/4-1/3 cup of the bean filling and lay it seam side down in a 9x13 inch pan coated with cooking spray. Repeat, making more sauce/water mixture as needed, but trying to reserve about 1/3 of the full strength sauce. Top the enchiladas with the remaining (full strength) sauce and sprinkle with the remaining cheese. Bake at 350 degrees for 30 minutes. Top with remaining cilantro, if using.
Recipe from http://thyhandhathprovided.blogspot.com/
Looks yummy and veggie based!!! Will try this- and enlist the help of the littles!ReplyDelete