Black Bean And Cheese Enchiladas
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Serves/Makes: 12
Ready in: 1-2 hrs
- 1 tablespoon vegetable oil
- 1/2 cup green onions, sliced
- 1 teaspoon garlic, minced
- 1 can (12 ounce size) tomatillos
- 1 can (4 ounce size) green chiles, chopped
- 1/2 cup fresh cilantro, chopped
- 1 tablespoon dried oregano
- 1 cup low-sodium chicken broth
- 12 whole wheat tortillas, (8-inch size)
- 1 can (15 ounce size) black beans
- 8 ounces fat-free Monterey Jack cheese, shredded
Heat oven to 350 degrees F. To make sauce, cook green onions and garlic in oil until tender. Add tomatillos, green chilies, cilantro and oregano. Continue cooking until sauce comes to a boil; reduce heat to low and continue cooking about 10 minutes. Pour sauce into blender container. Cover and blend on high speed until smooth. Return to saucepan and stir in chicken broth. Cook over medium heat about 15 minutes. Dip each tortilla into sauce. Spoon about 1-1/2 tablespoons black beans and 2 tablespoons cheese onto each tortilla. Roll tortilla around filling. Place seam side down in 13" x 9" baking dish sprayed with non-stick cooking spray. Pour remaining sauce over tortillas; sprinkle with remaining cheese. Bake at 350 degrees F for 20 to 25 minutes until cheese is melted and filling is hot.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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