Close
Prep Time:20 minsAdditional Time:40 minsTotal Time:1 hrServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:40 minsTotal Time:1 hrServings:8Yield:8 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:40 mins
Additional Time:
40 mins
Total Time:1 hr
Total Time:
1 hr
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsRed Chile Sauce2teaspoonscanola oil½cupminced white onion1clovegarlic, minced½cupmild-to-medium-hot red New Mexican chile powder2 cups vegetable broth or reduced-sodium chicken broth1cupwater½teaspoondried oregano, preferably Mexican½teaspoonsaltEnchiladas1 15-ounce can pinto beans, rinsed and mashed, or nonfat refried beans2tablespoonslow-fat plain yogurt126-inch corn tortillas, blue corn if available2 cups shredded sharp Cheddar cheese, (8 ounces), divided¼cupminced white onion, plus more for garnish
Cook Mode(Keep screen awake)
Ingredients
Red Chile Sauce
2teaspoonscanola oil
½cupminced white onion
1clovegarlic, minced
½cupmild-to-medium-hot red New Mexican chile powder
2 cups vegetable broth or reduced-sodium chicken broth
1cupwater
½teaspoondried oregano, preferably Mexican
½teaspoonsalt
Enchiladas
1 15-ounce can pinto beans, rinsed and mashed, or nonfat refried beans
2tablespoonslow-fat plain yogurt
126-inch corn tortillas, blue corn if available
2 cups shredded sharp Cheddar cheese, (8 ounces), divided
¼cupminced white onion, plus more for garnish
Directions
Combine beans and yogurt in a small bowl.
Spread about 1/4 cup of the sauce in the baking dish. Arrange 4 tortillas in the dish, overlapping them to cover the bottom. Top with half the bean mixture, using the back of a spoon to spread it thin. Scatter 2/3 cup cheese and 2 tablespoons onion on top of the beans. Top with one-third of the remaining sauce, 4 tortillas, the remaining bean mixture, 2/3 cup cheese and the remaining
2 tablespoons onion. Spread half of the remaining sauce on top and cover with the remaining 4 tortillas. Top with the remaining sauce and the remaining 2/3 cup cheese.
Bake the enchiladas until hot and bubbling, 15 to 20 minutes. Let stand for 5 minutes before serving. Serve with additional minced onion, if desired.
Tips
Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 3 days.
Originally appeared: EatingWell Magazine, September/October 2010
Rate ItPrint
Nutrition Facts(per serving)280Calories14gFat30gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
