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Cheese Enchiladas with New Mexican Chile Sauce

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This is a cheese enchilada casserole. Beans, cheese, onions, Mexican chile sauce (not very spicy) and corn tortillas are layered in a casserole and then it's baked in the oven until bubbly.













Low Cholesterol, Trans-fat Free, High Fiber


Red chile sauce (recipe see link below)
15 ounces pinto beans
1 can, rinsed and mashed, or nonfat refried beans
15 ounces pinto beans
1 can, rinsed and mashed, or nonfat refried beans
2 tablespoons yogurt, plain
prefer low-fat
12 each corn tortillas (6-inch)
8 ounces cheddar cheese
2 cups, sharp and shredded, divided
4 tablespoons white onion


For the enchiladas:

Preheat oven to 400°F.

Coat a 7-by-11-inch (or similar-size 2-quart) baking dish with cooking spray.

Mix well beans and yogurt in a small bowl.

Spread evenly ¼ 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 thinly spread it.

Scatter ⅔ cup cheese and 2 tablespoons minced onion on top of the beans.

Top with ⅓ of the remaining sauce, 4 tortillas, the remaining bean mixture, ⅔ cup cheese and the remaining 2 tablespoons onion.

Spread half of the remaining sauce evenly on top and cover with the remaining 4 tortillas.

Top with the remaining sauce and the remaining ⅔ cup cheese.

Bake the enchiladas until hot and bubbling, 16 to 20 minutes.

Let cool for few minutes before serving.

Serve with minced onion, if desired.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 296g (10.4 oz)
Amount per Serving
Calories 20825% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 433mg 18%
Total Carbohydrate 10g 10%
Dietary Fiber 7g 27%
Sugars g
Protein 21g
Vitamin A 3% Vitamin C 15%
Calcium 19% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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