Cheese Enchiladas with Red Chile Sauce Recipe

Looking for an easy Cheese Enchiladas with Red Chile Sauce recipe? Learn how to make Cheese Enchiladas with Red Chile Sauce using healthy ingredients.


Submitted by sskoko

Makes 8 servings



Tip: Cover and refrigerate the sauce (Step 1) for up to 3 days

Recipe Ingredients for Cheese Enchiladas with Red Chile Sauce

2 teaspoons canola oil
1/2 cup minced white onion
1 clove garlic, minced
4 tbsp chilli powder
2 cups vegetable broth or reduced-sodium chicken broth
1 cup water
1/2 teaspoon dried oregano, preferably Mexican
16 oz fat free refried beans
2 tablespoons low-fat plain yogurt
12 corn tortilla
2 cups shredded sharp Cheddar cheese, (8 ounces), divided
1/4 cup minced white onion, plus more for garnish

Recipe Directions for Cheese Enchiladas with Red Chile Sauce

  1. To prepare sauce: Heat oil in a medium saucepan over medium heat. Add 1/2 cup onion; cook, stirring, until it begins to soften, about 1 minute. Stir in garlic and continue cooking until the onion is translucent and soft, about 2 minutes more. Stir in chile powder. Add broth, water, oregano and salt. Bring to a boil. Reduce heat to a simmer and cook until thickened and reduced by about one-third, about 20 minutes. (The sauce should be thick enough to coat a spoon lightly.)

  2. To prepare enchiladas: Preheat oven to 400F. Coat a 7-by-11-inch (or similar-size 2-quart) baking dish with cooking spray.

  3. Combine beans and yogurt in a small bowl.

  4. Spread about 1/4 cup of the sauce in the baking dish. Arrange 4 tortillas in the dish, overlapping them to cover the bottom. Top with half the bean mixture, using the back of a spoon to spread it thin. Scatter 2/3 cup cheese and 2 tablespoons onion on top of the beans. Top with one-third of the remaining sauce, 4 tortillas, the remaining bean mixture, 2/3 cup cheese and the remaining 2 tablespoons onion. Spread half of the remaining sauce on top and cover with the remaining 4 tortillas. Top with the remaining sauce and the remaining 2/3 cup cheese.

  5. Bake the enchiladas until hot and bubbling, 15 to 20 minutes. Let stand for 5 minutes before serving. Serve with additional minced onion, if desired.

Categories

Main Dish, Mexican

Nutrition Facts
Serving Size 232.8g
Amount Per Serving
Calories
290
Calories from Fat
116
% Daily Value*
Total Fat
12.9g
20%
Saturated Fat
6.4g
32%
Trans Fat
0.0g
Cholesterol
30mg
10%
Sodium
652mg
27%
Potassium
174mg
5%
Total Carbohydrates
29.6g
10%
Dietary Fiber
7.3g
29%
Sugars
1.8g
Protein
14.1g
Vitamin A 6% Vitamin C 2%
Calcium 27% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Low in sugar
  •   Bad points
  • High in saturated fat
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