Garliky Bean Enchiladas

This recipe is from the Everyday with Rachel Ray magazine. Instead of using Salsa Verde you could use a green enchilada sauce from the can. I think this would be good with some fresh chopped tomatoes and sliced green scallions sprinkled on top after it has baked. Serve with some yummy homemade guacamole and sour cream. Yumo!

Serves 4
Prep 25 min
Bake 20 min

Ingredients

1/2 cup plus 2 Tablespoons vegetable oil
8 cloves garlic, thinly sliced
Two 15.5 oz cans cannellini beans, drained
1/2 cup broth
Salt
Twelve 6-inch corn tortillas
2 cups store-bought salsa verde
1 1/2 cups shredded pepper jack cheese
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1. Preheat the oven to 375. In medium saucepan, heat 2 tablespoons oil over medium heat. Add the garlic and cook stirring, until just golden brown, about 2 minutes. Stir in the beans and cook for 1 minute, then stir in the broth. Season with salt and cook, mashing the beans, until softened, 7 minutes. Let cool slightly.

2. Meanwhile, line a baking sheet with paper towels. In a small skillet, heat the remaining 1/2 cup oil. Fry each corn tortilla for 3 seconds on each side, then transfer to the prepared baking sheet to drain. (Note: If you want a less fat version, I suggest warming up the tortillas over a gas flame or heating them in the microwave)

3. Place about 1/4 cup mashed beans on 1 tortilla and roll up to enclose; transfer to an oiled 9-by-13-inch baking dish. Repeat with remaining beans and tortillas.

4. Pour Salsa over the filled tortillas. Sprinkle the cheese on top. Bake until the cheese is melted and the salsa is bubbling, about 20 minutes.

FREEZER: Prepare the dish up to baking step, wrap tightly and freeze.