Cheese Enchiladas with Red Chile Sauce

By cnash

New Mexico's addictive cheese enchiladas showcase red chile sauce and blanket the tortillas with melted Cheddar. We add body by adding pinto beans, lettuce, and minced onion.

Ingredients

• 2 teaspoon(s) canola oil
• 1/2 cup(s) minced white onion
• 1 clove(s) garlic, minced
• 1/2 cup(s) red New Mexican chile powder, mild-to-medium-hot
• 2 cup(s) vegetable broth or reduced-sodium chicken broth
• 1 cup(s) water
• 1/2 teaspoon(s) dried oregano, preferably Mexican
• 1/2 teaspoon(s) salt
• 1 can(s) (15-ounce) pinto beans, rinsed and mashed, or nonfat refried beans
• 2 tablespoon(s) low-fat yogurt, plain
• 12 (6-inch) corn tortillas, blue corn if available
• 2 cup(s) (8-ounces) shredded sharp Cheddar cheese, divided
• 1/4 cup(s) minced white onion, plus more for garnish

Preparation

Step 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. (The sauce should be thick enough to coat a spoon lightly.)

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.

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.

Exchanges: 2 1/2 starch, 2 medium fat meat. Carbohydrate Servings: 2. Nutrition Bonus: Vitamin A (58% daily value), Calcium (27% dv).