Thursday, March 13, 2008

Garlicky Bean Enchiladas

Garlicky Bean Enchiladas

Everyday with Rachael Ray mag

***Hola! This is probably the first vegetarian dish that I've ever really made, and these weren't Brad's favorite for that very reason. He said that they would have been much better if they had chicken or beef in them...oh well. There's always next time! On the other hand, I thought they were really good. I added salsa and sour cream to jazz them up a bit. Even though they don't have any meat in them, they really do fill you up!***

1/2 cup plus 2 tablespoons vegetable oil
8 cloves garlic, thinly sliced
Two 15.5-ounce cans cannellini beans, drained
1/3 cup chicken broth
Twelve 6-inch corn tortillas
2 cups store-bought salsa verde
1 1/2 cups shredded pepper jack cheese

1. Preheat the oven to 375°. In a medium saucepan, heat 2 tablespoons oil over medium heat. Add the garlic and cook, stirring, until just golden, about 2 minutes. Stir in the beans and cook for 1 minute, then stir in the chicken 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.

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 the remaining beans and tortillas.

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

1 comment:

Deborah said...

I actually have these on the menu for next week! My husband requested the addition of chicken, so I think I will try that.