White Bean Enchiladas

This recipe was created by Karen Wiens on 1/29/15.

This is one that the whole family loves. Not too spicy so kids love it! Serve with guacamole, pico de gallo, sour cream and tortilla chips!
Serves 6
15 minutes to prepare
30 minutes to cook
2 tablespoons vegan sour cream
1 can white beans, 16 oz., rinsed and drained
1/4 cup vegan shredded cheese, pepper jack daiya, divided
2 tablespoons green chilies, canned or fresh, chopped
1 tablespoon green onion, sliced
2 tablespoons cilantro, chopped
1 teaspoon cumin
1 can green enchilada sauce, 10 oz, divided
1/4 cup water
6 corn tortillas
Preheat oven to 350 degrees.
Combine sour cream and beans in food processor until almost smooth.
Stir in 1/4 cup of cheese, chilies, onions, cilantro and cumin.

Coat bottom of baking dish with enchilada sauce.

Combine 1/3 cup enchilada sauce and water in small non-stick skillet over medium heat. Dip tortilla in sauce to soften.

Spread 1/4 cup mixture on tortilla. Roll up and place seam down in prepared baking dish coated.

Add remaining sauce and 1/4 cup cheese.

Bake at 350 degrees for 30 minutes or until bubbly.