White Bean Enchiladas

Don’t judge. These are actually really good.

Adapted from Thy Hand Hath Provided

  • 4 Tbsp. sour cream
  • 2 (16-ounce) cans white beans (I used Great White Northern), rinsed and drained
  • 1 to 1 ½ cups shredded blend of cheddar and Monterrey Jack cheese, divided
  • 4-ounce can chopped green chilies
  • 3 Tbsp. fresh, chopped cilantro, divided
  • 3 Tbsp. sliced green onions, divided
  • Black Olives, sliced (however many you want on the top of the enchiladas)
  • 2 tsp. ground cumin
  • 1 (15-ounce) jar/can of EITHER green enchilada sauce OR red enchilada sauce OR green salsa.
  • Water
  • 10 (8-inch) flour tortillas
  1. Coat a 9×13 inch pan with cooking spray. Preheat the oven to 350 degrees.
  2. Combine the sour cream and white beans in a food processor until smooth, then transfer to a bowl. Stir in half of the cheese, all of the chilies, 2 Tbsp of the onions, 2 Tbsp of the cilantro and all of the cumin. Set aside.
  3. In a large non-stick skillet, combine 2/3 cup of enchilada sauce (or green salsa) with about 1/3 cup of water. Heat until warm.
  4. 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 about 1/3 cup of the bean filling and lay it seam side down in the prepared pan.
  5. Repeat, making more sauce/water mixture as needed, but trying to reserve about 1/3 of the full strength sauce.
  6. Top the enchiladas with the remaining (full strength) sauce and sprinkle with the remaining cheese. Sprinkle remaining Tbsp of cilantro, remaining Tbsp of green onions, and desired amount of sliced black olives over the top.
  7. Cover with foil. Bake at 350 degrees for 15 minutes.
  8. Remove the foil and bake for another 15 minutes.
  9. Take it out of the oven, bring it to the table and dig in! Makes about 10 large enchiladas.

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