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Preheat oven to 350 F. Combine sour cream and beans in food processor until smooth. Stir in 1/4 cup cheese, chilies, onions, cilantro, and cumin. Combine 1/3 cup enchilada sauce and 1/4 cup water in skillet over medium heat. Dip 1 tortilla in mixture to soften. Spread 1/4 cup bean mixture down center of tortilla and roll up. Place seam side down in 11x17 inch baking dish. Repeat procedure with remaining sauce over enchiladas. Sprinkle with remaining cheese. Bake 30 minutes. Sprinkle with cilantro.
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