Happy New Year everyone! It’s been a while since I have been able to get a recipe post together for you. We’ve had a busy Fall and Christmas season at the restaurant and are just now able to come up for a bit of air.
I don’t know what’s going on at your house today but over here we are anxiously awaiting the Packers and Falcons to play. I am cheering on the Packers and the Mr. is a Falcons fan, a house divided. I wanted to fix a dish for game day that was a bit healthier than the usual pizza and wings fare that accompanies football. Most of us are trying to watch our waistlines after all that holiday indulging. This recipe has all the elements of good comfort food and is meatless to boot. You can’t go wrong. If you’re feeding a crowd you could pair it with some chips and salsa or guacamole, it’s sure to be a hit!
White Bean Enchiladas (adapted from Thy Hand Hath Provided)
4 Tbsp. Light Sour Cream
3 Cans Great Northern Beans, Drained
Process together in a food processor until smooth. Place into a mixing bowl and stir in the following:
¾ Cup Colby Jack Cheese
4 oz Can Mild Green Chiles
4 Tbsp. Chopped Cilantro
½ Medium Chopped Onion
2 Tbsp. Ground Cumin
¼ tsp. Black Pepper
½ tsp Salt
Mix well and set aside.
(2) 10oz cans Green Enchilada Sauce Divided
In a large skillet combine 2/3 Cup Green Enchilada Sauce with 1/3 Cup water. Heat just until warm. Working one tortilla at a time dip tortilla in enchilada sauce mixture coat on both sides. Transfer to a plate and fill with 1/3 cup of white bean filling from above. Roll up and place seam side down in a 9×13 inch baking dish. Repeat until all tortillas are filled. Top the enchiladas with remaining enchilada sauce and ¾ Cup of Colby Jack cheese.
Bake in a 350 degree oven for 40 to 45 minutes. Top with a bit of chopped fresh cilantro after baking. Serve warm.