A vegetarian friend asked if beans could be used in place of the chicken when I posted my recipe for chicken enchiladas. I recommended using white beans and then liked the idea so much I decided to try it myself. My husband and Dad like them even better than the original, I like them about the same (which is a lot) and my Mom and sister hated them. But the majority vote wins and my oppinion is the only one that really counts, anyway.
White Bean Enchiladas
2 cans Cannellini (white kidney) beans
1 (16-oz) tub sour cream
2 (4-oz) cans green chiles, drained
¾ cup chopped onion
6 cups shredded Mexican cheese blend (Cheddar, Monterray Jack, (reserve 2 cups for topping)
2 tsp garlic powder, or to taste
2 tsp salt, or to taste
20 flour tortillas
3 cans enchilada sauce
Preheat oven to 350. Spray two 9×13 pans with cooking spray and set aside.
For the filling:
Drain and rinse one can of beans. Put in a large bowl and mash them, then drain and rinse the other can and add them to the bowl along with everything else (minus the 2 cups of cheese for topping later). Taste the mixture when you’re adding the salt and garlic powder so you stop before you add too much. Stir until well incorporated.
Assemble the enchiladas:
Warm the first bag of tortillas in the microwave for 30 seconds (I leave them in the bag). Put about 1/3 cup filling in each one and roll. Line them up in the pans until both are full. Pour 1 ½ cans of enchilada sauce over each pan and use a spoon or pastry brush to distribute over any dry parts of tortillas that didn’t get any sauce. Cover with aluminum foil and bake for 30-45 minutes. Uncover and sprinkle 1 cup of reserved cheese over each pan and return to oven for another 10-15 minutes. Allow to cool for a few minutes before serving.