Enchiladas Blancas Recipe

Name: Enchiladas Blancas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans (16 Oz. Size) Cannellini Beans, Rinsed And Drained; 4 Tablespoons Vegan Sour Cream; 1/2 cups Daiya Shredded Cheddar Cheese; 2 Tablespoons Sliced Green Onions; 1 can (4 Oz. Size) Green Chilies, Divided; 2 Tablespoons Chopped Fresh Cilantro, Plus More For Garnish; 1 Tablespoon Ground Cumin; 1- 1/2 Tablespoon Chili Powder; 1 teaspoon Salt; 4 ounces, weight Earth Balance Butter Substitute; 1/4 cups White Whole Wheat Flour; 1 can (16 Oz. Size) Vegetable Broth; 8 ounces, weight Vegan Sour Cream; 10 pieces Whole-wheat Tortillas

Servings: persons

2 cans (16 Oz. Size) Cannellini Beans, Rinsed And Drained
4 Tablespoons Vegan Sour Cream
1/2 cups Daiya Shredded Cheddar Cheese
2 Tablespoons Sliced Green Onions
1 can (4 Oz. Size) Green Chilies, Divided
2 Tablespoons Chopped Fresh Cilantro, Plus More For Garnish
1 Tablespoon Ground Cumin
1- 1/2 Tablespoon Chili Powder
1 teaspoon Salt
4 ounces, weight Earth Balance Butter Substitute
1/4 cups White Whole Wheat Flour
1 can (16 Oz. Size) Vegetable Broth
8 ounces, weight Vegan Sour Cream
10 pieces Whole-wheat Tortillas

1
Preheat oven to 350 degrees F.
2
Put the beans in a large bowl and mash with a potato masher or fork.
3
Stir in the sour cream, cheddar cheese, green onions, 2 tablespoons of green chilies, chopped cilantro, cumin, chili powder and salt and mix to combine.
4
Set aside.
5
Melt the Earth Balance in a sauce pan over medium high heat.
6
Once its melted, add the flour.
7
Stir and cook until the flour is absorbed.
8
Add the rest of the green chilies and veggie stock and bring to a boil, while continually stirring.
9
Reduce the heat and simmer until the sauce begins to thicken.
10
Remove from heat and stir in sour cream.
11
Add a little water if necessary to reach a gravy consistency.
12
Remove from heat.
13
Spread about 1/2 cup of sauce in the bottom of a 9 by 13 inch pan.
14
Place about 1/3 cup of bean mixture in the center of each tortilla and roll up enchilada style.
15
Place rolled enchiladas in the pan on top of sauce, completely filling the pan.
16
Pour remaining sauce over enchiladas.
17
Bake at 350 F for about 35 to 45 minutes, until bubbly.

703

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cans (16 Oz. Size) Cannellini Beans, Rinsed And Drained, 4 Tablespoons Vegan Sour Cream, 1/2 cups Daiya Shredded Cheddar Cheese, 2 Tablespoons Sliced Green Onions, and more.

Yes, Enchiladas Blancas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Enchiladas Blancas

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