Cheese Enchiladas
This would traditionally be served with a garnish of shredded lettuce and diced tomato. For those who like spicy-hot enchiladas, chop up 1 or 2 more jalapeños and sprinkle them over the top before baking. Oli!!
  • 1 teaspoon olive oil
  • 3 large carrots, quartered lengthwise and very thinly sliced
  • 1 can (15 ounces) crushed tomatoes
  • 1 large onion, quartered
  • 2 chipotle peppers in adobo
  • 1 pickled jalapeño pepper
  • 1/2 teaspoon salt
  • 12 corn tortillas
  • 1 can (19 ounces) white beans, rinsed and drained
  • 10 ounces Monterey jack cheese, shredded
  • 1 can (4-1/2 ounces) mild chopped green chilies

1. In large nonstick skillet, heat oil over medium heat. Add carrots and 1/3 cup water and cook, stirring frequently, for 5 minutes or until tender.

2. In food processor or blender, combine tomatoes, onion, chipotles, jalapeño, salt, carrots and any liquid in the skillet. Puree. Return puree to skillet and cook, stirring occasionally, for 10 minutes over medium heat until thick and no longer raw tasting.

3. Preheat oven to 350°F. With a potato masher or back of a spoon, mash the beans. Spoon 1/2 cup of sauce into bottom of 7- x 11-inch glass baking dish. Dip both sides of each tortilla briefly in sauce. Spread beans down the middle of each tortilla. Sprinkle half the cheese and all of the green chilies over the beans. Roll tortillas up.

4. Place filled tortillas, seam-side down in baking dish. Spoon remaining sauce over tortillas. Sprinkle remaining cheese on top.

5. Cover and bake 25 minutes or until piping hot and bubbly.

Nutritional Information
Per serving: 418 calories, 17g total fat, 9.3g saturated fat, 5.1g monounsaturated fat, 1.2g polyunsaturated fat, 6.4g dietary fiber, 20g protein, 50g carbohydrate, 42mg cholesterol, 843mg sodium.
Good source of: beta-carotene, calcium, capsaicin, fiber, folate, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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