WHITE BEAN ENCHILADAS

2 Tablespoons Fat Free Sour Cream 1 (16 OZ) Can Cannellini Beans or White Beans 1/2 Cup Reduced Fat Mexican Cheese, shredded 2 Tablespoons Green Chilies, chopped 1 Tablespoon Green Onions, sliced 1 Tablespoon Fresh Cilantro, chopped

1 Teaspoon Ground Cumin 1 (10 OZ) Can Enchilada Sauce 1/4 Cup Water 6 (6") Corn Tortillas Cooking Spray 1 Tablespoon Fresh Cilantro, minced, optional

Preheat oven to 350°. Combine the sour cream, and beans in a food processor. Process until almost smooth. Stir in 1/4 cup cheese, and the next 4 ingredients. Combine 1/3 cup enchilada sauce and 1/4 cup water in an non-stick pan over medium heat. Heat through. Dip one tortilla in the sauce mixture to soften. Transfer to a plate. Spread 1/4 cup bean mixture down the center of tortilla. Roll up and place in a 11 x 7" baking pan. Repeat until all tortillas are filled. Add remaining sauce to pan and heat through. Spoon over enchiladas. Sprinkle with 1/4 cup cheese. Bake for 30 minutes. Sprinkle with cilantro and serve.

SERVINGS 3; CALORIES 72; FAT 8 g; PROTEIN 17.5 g; CARBS 60.5 g; FIBER 6.2 g; CHOL 3 mg; IRON 3.9 mg; SODIUM 1076 mg; CALC 291 mg SERVING SIZE= 2 Enchilada's

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Updated 12/7/99