Stacked Red Chili Enchiladas

Stacked Red Chili Enchiladas
Photo by James Carrier


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

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...

View full recipe at My Recipes


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