By Heather McDougall
I like to serve this with fresh greens, such as arugula or spinach, tossed with a little lime juice. Chopped onions, fresh salsa and avocado also go well with this dish. I put out a number of different toppings for my family. My boys tend to eat more if they get to play a part in choosing what is going to go with their meal.
Prep Time: 40 min
Cook Time: 50 min
1 Enchilada Filling: Puree white beans in a food processor with garlic, onion and green chilies. Stir in corn.
2 White Sauce: Pour the dry ingredients into a skillet and allow them to cook until they begin to toast. Add the non-dairy milk and whisk well until combined. Using a spoon, stir often until the sauce thickens.
3 Green Enchilada Sauce: Combine all of the ingredients except the cilantro. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Add the cilantro just before serving.
4 To Make the Enchiladas: Using a 9 x 9 baking dish, spread tortillas out in a layer then spread the pureed white beans over them.
5 Next spread a layer of White Sauce and repeat all of the layers until you run out of ingredients ending with a layer of Green Enchilada Sauce on top.
6 Bake in an oven preheated to 350 degrees for 20 to 30 minutes.