White Bean Enchiladas

3 tablespoons fat-free sour cream
16 oz canned cannellini beans, rinsed and drained
1/2 cup shredded reduced-fat Mexican blend cheese, divided
2 tablespoons canned chopped green chiles
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon salt
8 oz enchilada sauce (such as Old El Paso)
4 (6-inch) corn tortillas
Cooking spray

Preheat oven to 350°.
Mash beans and sour cream with a fork until almost smooth. Stir in 1/4 cup cheese, chiles, onions, chopped cilantro, salt, and cumin.
Spread 1/4 cup bean mixture on tortilla; roll up. Place roll, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas and bean mixture. Spoon over enchilada sauce; sprinkle with 1/4 cup cheese.
Bake at 350° for 30 minutes or until bubbly. Don't forget the Mexican Beer (a long-neck bottle has 100 calories).