Holy Enchiladas!

I'm been in a real Suzie Homemaker mood lately. I'm chalking it up to Spring. I've done an overhaul on our closet, managed to score a new dining room set from the wedding fund and started planning my garden adventures for 2008.
As you may know, Danielle underwent major surgery a few weeks ago to have a marble-sized tumor removed from her spine. She and baby are doing very well. I've taken it upon myself to make sure I keep them well fed in the coming weeks. This brings me to the best new recipe I've adapted recently.

White Bean Enchiladas with Verde Sauce
Adapted from Martha Stewart
2 cans white beans (Great Northern or Navy)
2 cups of Monterrey Jack cheese
1/2 onion
12 small to medium tortillas
24 oz. of sour cream
8 oz. canned green chilies
1 tsp. ground cumin
***Makes a double batch

Preheat the oven to 350. Puree green chilies and 1/4 onion in food processor. Add sour cream and cumin to the sauce. Line baking dish with 1/4 sauce.
Assemble enchiladas with beans, remaining onion and cheese. Place in them in the dish seam side down. Spoon another 1/4 of the sauce on top to cover and sprinkle some cheese on top. Bake for 30 min and serve with Spanish rice. Enjoy!!!

I make one for immediate consumption and one to freeze. Susie Homemaker recommends the same.