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Ингредиенты
- 3 x blue or possibly yellow corn tortillas - (6" dia)
- 1 c. minced onion
- 2 Tbsp. grnd New Mexico chilies
- Â Â (also called chili pwdr)
- 2 tsp all-purpose flour
- 3/4 c. vegetable or possibly chicken broth
- Â Â Salt to taste
- 1/2 c. shredded reduced-fat (made with 2% lowfat milk)
- Â Â cheddar cheese
- Â Â Nonfat or possibly low-fat lowfat sour cream (optional)
- 1 can pinto or possibly black beans - (8 ounce) heated
- 1 c. shredded lettuce
- 2 Tbsp. diced tomato
Инструкции
- In a 10- to 12-inch nonstick frying pan over high heat, cook tortillas, in a single layer, till soft and lightly toasted, turning once, about 3 min per batch. Set aside as toasted.
- Reduce heat to medium. Add in onion and stir till limp, about 5 min; remove from pan.
- Mix grnd chilies and flour in pan and stir over low heat till chilies smell lightly toasted, about 2 min.
- Whisk in broth till smooth. Stir over high heat till sauce boils, about 2 min. Add in salt to taste.
- Dip 1 tortilla in chili sauce, coating both sides, then set on a microwave-safe plate. Top tortilla with half the onion and a third of the cheese. Repeat layers, using all tortillas and onion. Pour remaining chili sauce (it thickens as it cools) over this stacked enchilada, then sprinkle with remaining cheese.
- Heat enchilada in a microwave oven at full power (100%) till warm in center, 1 1/2 to 2 min.
- Top with lowfat sour cream and accompany with beans, lettuce, and tomato.
- This recipe yields 1 serving.
- Comments: "Every Friday night we had stacked cheese enchiladas made with red chili sauce and blue corn tortillas," says Sam Baca, who is now community liaison for Cornerstones Community Partnerships, a Santa Fe group which helps restore small-town historic churches. "I remember the exact taste, but I cannot duplicate it. I even have the same pan my mother used to make those enchiladas. Maybe it's the chili - we liked our chili fairly warm. People would dry red chilies, grind them, and come around door-to-door with three, four, five kinds in the back of a pickup. To this day, those enchiladas are my favorite food."
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 666g | |
| Calories 583 | |
| Calories from Fat 114 | 20% |
| Total Fat 13.2g | 16% |
| Saturated Fat 6.74g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 1509mg | 63% |
| Potassium 1419mg | 41% |
| Total Carbs 87.58g | 23% |
| Dietary Fiber 23.7g | 79% |
| Sugars 7.76g | 5% |
| Protein 31.41g | 50% |
