Stacked Red Chili Enchiladas

Ingredients

• 1 can (8 oz.) pinto or black beans, heated
• Nonfat or low-fat sour cream (optional)
• 2 teaspoons all-purpose flour
• 1 cup chopped onion
• 3 blue or yellow corn tortillas (6 in. wide)
• 2 tablespoons diced tomato
• ½ cup shredded reduced-fat (made with 2% milk) cheddar cheese
• + 4 more ingredients
• • 2 tablespoons ground New Mexico chilies (also called chili powder)
  • 1 cup shredded lettuce
  • ¾ cup vegetable or chicken broth
  • Salt

1. In a 10- to 12-inch nonstick frying pan over high heat, cook tortillas, in a single layer, until soft and lightly toasted, turning once, about 3 minutes per batch. Set aside as toasted. 2. Reduce heat to medium. Add onion and stir until limp, about 5 minutes; remove from pan. 3. Mix ground chi...

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