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Cheese Enchiladas with Red Chile Sauce Recipe

   
 

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     Cheese Enchiladas with Red Chile Sauce

Category   Entrees - Maindishes
Sub Category   None
Servings   8

Ingredients
2 tsp canola oil
1/2 cup minced white onion
1 clove garlic, minced
1/2 cup chile powder
2 cups vegetable broth
1 cup water
1/2 tsp oregano
1/2 tsp salt
 
1 15oz can refried beans - nonfat
2 tbs low-fat plain yogurt
12 6-inch corn tortillas,
2 cups shredded sharp Cheddar cheese, divided
1/4 cup minced white onion

Instructions
To prepare sauce- Heat oil in a medium saucepan over medium heat. Add 1/2 cup onion; cook stirring until begins to soften, about 1 minute. Stir in garlic and continue cooking until the onion is transclucent and soft, about 2 minutes. Sir 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.
To prepare enchiladas- Preheat oven to 400. Coat a 7x11 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 thin. Scatter 2/3 cup cheese and 2 tbs onion on top of the beans. Top with 1/3 of 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 remaining sauce and the remaining 2/3 cup of cheese.
Bake the enchiladas until hot and bubbling, 15-20 minutes. Let stand for 5 minutes before serving.


Originally Submitted
10/7/2012





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