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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