Red Chili Enchilada Bake

Ingredients:

• 1 Tablespoon vegetable oil
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 1-16 oz can pinto beans, rinsed and drained
• 1-7 oz can whole kernel corn, drained
• 1 teaspoon ground cumin
• 2 cups prepared red chili, divided*
• 8 corn tortillas**
• ½ cup shredded lowfat Monterey Jack cheese

Directions:

1. In a large skillet over medium-high heat, cook onion and garlic in vegetable oil for 2 to 3 minutes.
2. Add beans, corn, cumin and ½ cup red chili sauce.
3. Cook 3 to 4 minutes.
4. Spoon 1/3 cup of the filling into warmed corn tortilla and roll up.
5. Repeat with other warmed tortillas.
6. Spoon ½ cup red chili sauce into 11 x 7 x 2-inch baking dish.
7. Arrange tortillas in pan seam side down.
8. Top with remaining red chili sauce.
9. Cover. Bake for 15-20 minutes.
10. Uncover and top with cheese.
11. Bake until cheese melts.

*To prepare red chili from chili powder:

1. Mix 4 Tablespoons Chimayo or other red chili powder with 2 cups warm water.
2. Place in medium saucepan over medium heat.
3. Add 2 garlic cloves minced, ½ teaspoon oregano or to taste, and a dash of ground cumin (optional).
4. Bring to a simmer over medium heat and simmer for 20 to 30 minutes or until of desired consistency.

**To warm tortillas:

1. Moisten lightly with water and stack between pieces of aluminum foil.
2. Heat in 350-degree oven for about 10 minutes or place unopened package of tortillas in microwave and heat on high for 1½ to 2 minutes.

Yield:
8 servings

Serving size:
1 enchilada

Nutritional information per serving:

• Calories 257
• Fat 5 g
• Carb 37.5 g
• Chol 5 mg
• Sodium 134 mg