Tuesday, October 27, 2009

Chili Enchiladas

yield: 6 servings (2 enchiladas)

1/2 cup chopped onion
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp chili powder
2 garlic cloves, minced
1 15-0z can black beans, rinsed and drained
1 12-oz bag frozen soy crumbles, thawed, or 12 oz ground beef
3/4 cup salsa
1/3 cup (3 oz) fat-free cream cheese, softened
1 cup shredded cheddar cheese, divided
12 6-inch corn tortillas
1 10-oz can enchilada sauce

1. Preheat oven to 350°.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; saute until tender, about 4 minutes. Stir in cumin through soy crumbles/ground beef; cook 2 minutes, stirring frequently. Stir in salsa; cook 1 minute. Remove from heat, and add cream cheese and 1/2 cup cheddar cheese, stirring until cheese melts.
3. Warm tortillas according to package directions. Spread 1/3 cup enchilada sauce in bottom of a 9x13-inch baking dish coated with cooking spray. Spoon about 1/3 cup black bean mixture down center of each tortilla and roll up. Arrange enchiladas, seam sides down, in dish. Pour remaining enchilada sauce evenly over enchiladas, and sprinkle with remaining 1/2 cup cheddar cheese. Bake at 350° for 20 minutes or until thoroughly heated.

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