Ingredientes para Bean Enchiladas
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 (16 ounce) jar green chili salsa
- 1/4 cup fresh cilantro, chopped
- 1/2 medium onion, chopped
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 2 cups shredded Mexican blend cheese, divided
- 8 (6 inch) tortillas
- 1/2 to 2/3 cup water
- 1 (14 1/2 ounce) can diced tomatoes, drained (optional)
- 2 cups enchilada sauce, divided
- non-stick cooking spray
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Como fazer Bean Enchiladas
- Preheat oven to 350°F (175°C).
- Spray a 13x9 inch baking dish with non-stick cooking spray.
- In a medium bowl, whisk together the cream of mushroom soup and 1/2 to 2/3 cup of water until smooth.
- In a large bowl, combine the salsa, 1/4 cup of the chopped cilantro, and half of the chopped onion. Add the rinsed and drained beans, 1 cup of the shredded cheese, 1 cup of enchilada sauce, and the remaining cilantro and onion. Mix well.
- Wrap the tortillas in dampened paper towels and microwave on high for 2-3 minutes, or until warm and pliable. Keep wrapped until ready to use.
- Working with one warm tortilla at a time, spoon about 1/3 cup of the bean mixture down the center of each tortilla.
- Roll up tightly and place seam-side down in the prepared baking dish.
- If preparing ahead, cover the enchiladas with fresh, damp paper towels, then cover the dish tightly with foil. Refrigerate for up to two days.
- When ready to bake, remove the foil. Pour the remaining 1 cup enchilada sauce evenly over the enchiladas.
- Cover the baking dish loosely with foil and bake for 30 minutes.
- Remove the foil, sprinkle the remaining 1 cup of cheese over the top, and bake for another 20 minutes, or until the sauce is bubbling and the cheese is melted and golden brown.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
23g
Fat
55g
Carbs
11g
