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Garlicky Bean Enchiladas

by on October 22, 2010 in Casseroles, Main Courses October 22, 2010 CasserolesMain Courses
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Cook:

Level: Easy

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Description

Easy and flavorful dish that the whole family will love!

Ingredients

  • 2 Tablespoons Vegetable Oil
  • 8 cloves Garlic, Thinly Sliced
  • 2 cans Cannellini Beans (15.5 Oz Each), Drained
  • ⅓ cups Chicken Broth
  • 1 pinch Salt
  • 12 whole 6" Flour Tortillas
  • 16 ounces, weight Monterey Jack Cheese, Shredded
  • 1 cup Fresh Salsa
  • 1 can Mild Green Chile Sauce (10 Oz.)

Preparation

Preheat the oven to 375 degrees (F).

Heat oil in sauce pan over medium heat. Add garlic and cook, stirring until just golden, about 2 minutes. Stir in beans and cook for 1 minute, then stir in broth. Season with salt and cook about 7 minutes, mashing beans until soft. Cool slightly.

Warm up flour tortillas (it makes them easier to work with). Place equal amounts of bean mixture into each tortilla. Sprinkle with cheese (save some to put on top of enchiladas before baking), and roll up. Place in a greased 9″x13″ baking dish. Top with salsa, green chile sauce and remaining cheese. Bake until cheese is melted and sauce is bubbly, about 25 minutes.

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2 Reviews

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katejudy311 on 1.7.2011

These were delicious. I used 4 (huge) cloves of garlic and forgot to add the chicken broth and fresh salsa. Somehow, they turned out great. We really enjoyed these. These will definately go in my rotation. Thanks!

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lcdierkes on 10.27.2010

This was a big hit!!!
I made this tonight with black beans instead of cannellini beans. It was delicious and moist and very, very tasty. Oh, and it was so easy and fast! I was able to make this with a two year old running around. :)
Thank you so much for sharing this!

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