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Garlicky Bean Enchiladas




Source of Recipe


Everyday with Rachael Ray






Recipe Introduction


serves 4
prep 25 min
bake 20 min





List of Ingredients



• 1/2 c plus 2 tbsp veggie oil
  
• 8 cloves garlic, thinly sliced
  
• two 15.5 oz cans cannellini beans, drained
  
• 1/3 c chicken broth
  
• salt
  
• twelve 6 inch corn tortillas
  
• 2 c store bought salsa verde
  
• 1 1/2 c shredded pepper jack cheese
  






Instructions



1. Preheat oven to 375*F. In medium saucepan, heat 2 tbsp oil over medium heat. Add the garlic and cook, stirring, until just golden, about 2 minutes. Stir in the beans and cook for 1 minute, then stir in the chicken broth. Season with salt and cook, mashing the beans, until softened, 7 minutes. Let cool slightly.
   
2. Meanwhile, line a baking sheet with paper towels. In a small skillet, heat the remaining 1/2 cup oil. Fry each corn tortilla for 3 seconds on each side, then transfer to the prepared baking sheet to drain.
   
3. Place about 1/4 cup mashed beans on 1 tortilla and roll up to enclose; transfer to an oiled 9x13inch baking dish. Repeat with the remaining beans and tortillas.
   
4. Pour salsa over the filled tortillas. Sprinkle with cheese on top. Bake until the cheese is melted and the salsa is bubbling, about 20 minutes.
   






Final Comments


Prepare the dish up to the baking step, wrap tight and freeze.