Wednesday, January 26, 2011

White Bean Enchiladas

I made this for the first time awhile ago and loved it.  Then I promptly forgot about it.  You'd think it was because I really didn't love it that much.  But, I did.  I reeeaaally did.  My mind is like a sieve these days. Seriously.  Names are the worst.  They are so carefully absorbed when I first hear them, but almost instantly leave me completely.  I even have trouble coming up with the names of people I've known for a long time.  Jamey feeds me fish oil like there's no tomorrow and, still, I forget this, that and the other thing.  I blame it squarely on having children and being a mother.  There is just not room for everything.

Back to the recipe.  Ha.  I remembered.  I surprise myself sometimes.

I recently came across it and was delighted to find it.   I added the ingredients I needed to our grocery list and wrote "White Bean Enchiladas" on my meal idea list on the fridge.  You know, so I wouldn't forget.  The funny thing was that, as I was making it, something didn't seem as I remembered, but this is life so I brushed it off until I was finished putting the enchiladas together and they were sitting on the counter waiting until Jamey called to tell me when he'd be home (it's different every night).  It hit me what was different.  When I made it the first time, I totally misread/misunderstood the ingredients and bought green salsa instead of enchilada sauce.  Yes, that was it.  The enchiladas were green last time and this time they were brownish-red.

Not that it mattered.  We liked them very much both ways.  If you twisted my arm and I had to choose?  I'd go with the green salsa version.  But, you decide.  I think you'll be very happy either way.

White Bean Enchiladas (Adapted from Cooking Light Annual Recipes 2001- such a good year for Cooking Light)  Makes 10 large enchiladas.  Your kids (and possibly even your husband) won't even know they're eating beans.

4 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.

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  1. That looks yummy! I'm going to give it a try! Looks like a fairly quick to put together meal! Thanks!

  2. looks easypeasy AND delish! and i think i have all of those things (including the green salsa) canned right now. thanks for the super supper idea!

  3. Those look great! I have some green taco sauce, is that the same as green salsa? I might just have to put enchilada sauce on my grocery list.

  4. Sounds so yummy! It's going on my menu for next week. Thanks!

  5. I almost peed my pants when I read "Jamey feeds me fish oil..." wait until you see tomorrow's post!

  6. Mmmm. I love enchiladas. I've never thought about using a blender on the beans -- I bet that gives a much nicer filling. My beans are always falling out of the tortillas. Thanks! P.S. I just received the Revolution in World Missions book, and I'm looking forward to reading it!

  7. I can't wait to try this dish this weekend! Thanks for sharing it with us. :D

  8. This looks great. I have a chicken enchilada dish I make and one thing I do, (because I'm lazy) is lay the tortillas flat so it's like a lasagna and then alternate layers of tortilla, filling, cheese, etc.

  9. hey! i'm making these right now! whoot!

  10. I made these tonight & they were delicious! We were eating away, no one complaining & J asked, "Do these have chicken in them?" I answered, 'no' and then she didn't like them anymore :( Boo on her! The rest of us thought the flavor was awesome! I've been looking for some meatless recipes that would satisfy all at the table (too bad for J, we'll have these again!) I had bought some Pepper Jack cheese and added a little of that to the mix. Yum!

  11. I made these this week also. They were very good. I also mentioned it in my post today. Thanks for the new recipe!

  12. My husband and I just made these the other night and they were fantastic! I put our leftovers in the freezer since it made a lot for the two of us (we'll see how that works). I found it was helpful to have another set of hands: I dipped the tortillas in the sauce and handed them off to him to fill and place in the dish. Definitely going in our menu rotation!


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