Enchiladas Negras Recipe

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Enchiladas Negras
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Ingredients
14
Count
Nutrition
2693
Calories
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Ingredients:

Directions:

  1. In a 5- to 6-quart pan, combine mushrooms, poblano chilies, onion, cumin seeds, and 1/2 cup broth. Bring to a simmer over medium-high heat; cover, reduce heat, and simmer until vegetables are juicy and limp, 12 to 15 minutes. Uncover, increase heat to high, and stir often until vegetables are dry and beginning to brown, about 20 minutes.
  2. In a bowl, blend cornstarch with the remaining 1 cup broth. Add 1/2 cup sour cream and whisk to blend. Add to mushroom mixture and stir until boiling, 1 to 3 minutes.
  3. In a blender, whirl beans, salsa, and enchilada sauce.
  4. Pour 1 1/2 cups bean sauce into a 9- by 13-inch baking dish. Stack 6 tortillas and cut in half. Lay 6 of the halves in casserole, straight edges against casserole sides, then overlap 3 whole tortillas to completely cover bottom. Scrape mushroom mixture onto tortillas and spread level. Fit straight edges of remaining tortilla halves against casserole sides, then overlap remaining whole tortillas to cover filling. Pour remaining black bean sauce over tortillas and spread to coat completely.
  5. Bake in a 350° oven until sauce is bubbling, 35 to 40 minutes (45 minutes if chilled). Sprinkle with cheese and bake until melted, 3 to 5 minutes longer.
  6. Remove casserole from oven and let stand 10 to 15 minutes. Top decoratively with cucumbers, if desired, and cilantro. Scatter about half the vinegared red onions over casserole; put remaining in a small bowl. Spoon remaining sour cream into a bowl.
  7. With a sharp knife, cut enchilada casserole into 6 or 9 rectangles; with a wide spatula, transfer portions to plates. Add more sour cream and vinegared onions to taste.
  8. Vinegared red onions: Peel and thinly slice 1 red onion (8 oz.). Separate rings and drop into a 10- to 12-inch frying pan. Add 3/4 cup seasoned rice vinegar and bring to a boil over high heat, stirring occasionally, 2 to 3 minutes. Remove from heat and let stand until cool, stirring often. Serve, or cover and chill for up to 3 days. Lift from liquid to use. Makes about 1 cup.
  9. Do-Ahead Tip: You can make the filling (steps 1 and 2) and sauce (step 3) up to 1 day ahead; cover separately and chill. You can assemble the casserole (through step 4) up to 2 hours ahead; cover and chill.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2693.09 Kcal (11275 kJ)
Calories from fat 1028.97 Kcal
% Daily Value*
Total Fat 114.33g 176%
Cholesterol 313.25mg 104%
Sodium 6192.47mg 258%
Potassium 7366.6mg 157%
Total Carbs 318.16g 106%
Sugars 61.23g 245%
Dietary Fiber 53.03g 212%
Protein 128.25g 257%
Vitamin C 240.1mg 400%
Iron 20.3mg 113%
Calcium 2291.9mg 229%
Amount Per 100 g
Calories 87.67 Kcal (367 kJ)
Calories from fat 33.5 Kcal
% Daily Value*
Total Fat 3.72g 176%
Cholesterol 10.2mg 104%
Sodium 201.58mg 258%
Potassium 239.8mg 157%
Total Carbs 10.36g 106%
Sugars 1.99g 245%
Dietary Fiber 1.73g 212%
Protein 4.17g 257%
Vitamin C 7.8mg 400%
Iron 0.7mg 113%
Calcium 74.6mg 229%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 62.6
    Points
  • 71
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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