MV7382.jpg

IngredientsRed Chile Sauce

  • 2 teaspoons 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 or reduced-sodium chicken broth
  • 1 cup water
  • 1/2 teaspoon dried oregano, preferably Mexican
  • 1/2 teaspoon salt

Enchiladas

  • 1 15-ounce can pinto beans, rinsed and mashed, or nonfat refried beans
  • 2 tablespoons low-fat plain yogurt
  • 12 6-inch corn tortillas, blue corn if available
  • 2 cups shredded sharp Cheddar cheese, (8 ounces), divided
  • 1/4 cup minced white onion, plus more for garnish



Preparation

  1. To prepare [COLOR=blue !important][COLOR=blue !important]sauce[/COLOR][/COLOR]: 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. (The sauce should be thick enough to coat a spoon lightly.)
  2. To prepare enchiladas: Preheat oven to 400°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 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.
  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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 3 days.

Nutrition

Per serving: 305 calories; 14 g fat ( 6 g sat , 4 g mono ); 30 mg cholesterol; 35 g carbohydrates; 0 g added sugars; 12 g protein; 7 g fiber; 606 mg sodium; 308 mg potassium.
Nutrition Bonus: Vitamin A (58% daily value), Calcium (27% dv).
Carbohydrate Servings: 2
Exchanges: 2 1/2 starch, 2 medium fat meat