Categories: June2012, Tex-Mex, casseroles, chilis, high fiber, main dish

Ingredients

• RED CHILE SAUCE
• 2 tsp canola oil
• 1/2 cup minced white onion
• 1 clove garlic, minced
• 1/2 cup mild-to-medium hot red New Mexican chile powder
• 2 cups vegetable broth
• 1 cup water
• 1/2 tsp dried oregano, preferably Mexican
• 1/2 tsp salt
• ENCHILADAS
• 1 15-oz can pinto beans, rinsed and mashed or nonfat refried beans
• 2 Tbs low-fat plain yogurt
• 12 corn tortillas, blue corn if available
• 2 cups shredded sharp Cheddar-cheese, divided
• 1/4 cup minced white onion, plus more for garnish

Directions

1. TO PREPARE SAUCE: Heat oil in a medium saucepan over medium heat. Add 1/2 cup onion; cook, stirring, until it begins to soften, about 1 minute. Stir in garlic, and continue cooking until the onion is translucent and soft, about 2 minutes more. Stir in chile powder. Add broth, water, oregano and salt. Bring to a boil. Reduce heat to a simmer and cook until thickened and reduced by about one-third, about 20 minutes. (This sauce should be thick enough to coat a spoon lightly).

2. To prepare enchiladas: Preheat oven to 400 degrees F. Coat a 7-by-11 inch (or similar size 2-quart) baking dish with cooking spray.

3. Combine beans and yogurt in a small bowl.

4. 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 Tbs onions on top of the beans. Top with 1/3 of the remaining sauce, 4 tortillas, the remaining bean mixture, 2/3 cup cheese and the remaining 2 Tbs 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.

5. 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.

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