Abc-Easy, Garlicky Bean Enchiladas |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Cost effective meal all will enjoy. I prepared this dish up to the baking step, wrapped tightly and froze. When surprise company dropped in, I just popped in to the oven and baked 1 hour from the freezer.. If you don't like company...better stay away from this one! Rachel Ray is the author of this casserole-type dish. Let me know how it turned out for you! Ingredients:
1/4 cup olive oil |
8 garlic cloves, minced |
2 (15 1/2 ounce) cans cannellini beans (white kidney beans) |
1/3 cup chicken broth |
salt |
12 (6 inch) corn tortillas |
2 cups store-bought salsa verde |
1 1/2 cups shredded monterey jack pepper cheese |
Directions:
1. Heat oil in med. saucepan. Add garlic and cook, stirring til golden. Stir in the drained beans and chicken broth. Season with salt and cook, mashing the beans til soft ( about 7 mins.) Cool slightly.
2. Heat a small amount of broth and heat tortillas til soft and workable.
3. Place about 1/4 cup mashed beans on a tortilla and roll up to enclose: transfer to an oiled 9-by-13 baking dish. Repeat.
4. Pour the salsa over the filled tortillas. Sprinkle the cheese on top.
5. Bake at 375degrees for 20 minutes or until bubbling.
6. Enjoy!
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