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Nutrition Facts
Serving Size 1 (246g) Recipe makes 8 servings
Calories 390
Calories from Fat 133		(34%)
Amount Per Serving		%DV
	Total Fat 14.8g	22%
	Saturated Fat 5.3g	26%
	Monounsaturated Fat 7.1g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 18mg		6%
Sodium 513mg		21%
Potassium 721mg		20%
Total Carbohydrate 47.4g		15%
	Dietary Fiber 9.5g	37%
	Sugars 1.8g
Protein 19.1g		38%
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Abc-Easy, Garlicky Bean Enchiladas

Recipe #390307 | 40 min | 20 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Not Martha
Sep 14, 2009

Cost effective meal all will enjoy. I prepared this dish up to the baking step, wrapped tightly and froze. When surprise company dropped in, I just popped in to the oven and baked 1 hour from the freezer.. If you don't like company...better stay away from this one! Rachel Ray is the author of this casserole-type dish. Let me know how it turned out for you!

SERVES 8 , 1 Cassarole (change servings and units)

Ingredients

1/4 cup olive oil
8 garlic cloves, Minced
2 (15 1/2 ounce) cans cannellini beans (White Kidney Beans)
1/3 cup chicken broth
salt
12 (6 inch) corn tortillas
2 cups store-bought salsa verde
1 1/2 cups shredded monterey jack pepper cheese

Directions

1
Heat oil in med. saucepan. Add garlic and cook, stirring til golden. Stir in the drained beans and chicken broth. Season with salt and cook, mashing the beans til soft ( about 7 mins.) Cool slightly.
2
Heat a small amount of broth and heat tortillas til soft and workable.
3
Place about 1/4 cup mashed beans on a tortilla and roll up to enclose: transfer to an oiled 9-by-13 baking dish. Repeat.
4
Pour the salsa over the filled tortillas. Sprinkle the cheese on top.
5
Bake at 375degrees for 20 minutes or until bubbling.
6
Enjoy!