The Pioneer Woman Tasty Kitchen
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Enchiladas Blancas

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Prep:

Cook:

Level: Easy

System:

4

Description

Enchiladas made with cannelloni beans and covered in a white sauce.

Ingredients

  • 2 cans 16 Ounce Cans Of Cannellini Beans, Rinsed And Drained
  • 4 Tablespoons Vegan Sour Cream
  • ½ cups Daiya Shredded Cheddar Cheese
  • 2 Tablespoons Sliced Green Onions
  • 1 can 4 Ounce Can, Of Green Chilies, Divided
  • 2 Tablespoons Chopped Fresh Cilantro, Plus More For Garnish
  • 1 Tablespoon Ground Cumin
  • 1-½ Tablespoon Chili Powder
  • 1 teaspoon Salt
  • 4 ounces, weight Earth Balance Butter Substitute
  • ¼ cups White Whole Wheat Flour
  • 1 can 16 Ounce Can Of Vegetable Broth
  • 8 ounces, weight Vegan Sour Cream
  • 10 pieces Whole-wheat Tortillas

Preparation

Preheat oven to 350°F.

Put the beans in a large bowl and mash with a potato masher or fork. 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. Set aside.

Melt the Earth Balance in a sauce pan over medium high heat. Once it’s melted, add the flour. Stir and cook until the flour is absorbed. Add the rest of the green chilies and veggie stock and bring to a boil, while continually stirring. Reduce the heat and simmer until the sauce begins to thicken. Remove from heat and stir in sour cream. Add a little water if necessary to reach a gravy consistency. Remove from heat.

Spread about 1/2 cup of sauce in the bottom of a 9 by 13 inch pan.

Place about 1/3 cup of bean mixture in the center of each tortilla and roll up enchilada style. Place rolled enchiladas in the pan on top of sauce, completely filling the pan. Pour remaining sauce over enchiladas.

Bake at 350 F for about 35 to 45 minutes, until bubbly.

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