Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Vegetable oil
1 md Onion -- finely chopped
1 md Green bell pepper -- finely
Chopped
3 Cloves garlic -- crushed
1 ts Chili powder
1 ts Ground cumin
1 ts Dried oregano
2 15 oz
Rinsed and drained
3/4 c Frozen corn kernels --
Thawed
1/2 c Vegetable broth
3 tb Cilantro -- finely chopped
1/4 ts Salt
1/4 ts Black pepper
Mazola no-stick cooking
Spray
12 6 inch
1/4 c Sour cream, light
Pinto beans, canned --
Corn tortillas -- warmed

In 12" skillet over medium heat, heat oil; add onion, green pepper,
and garlic; cook 3 to 4 minutes until softened. Add chili powder,
cumin and oregano; cook and stir 1 minute. To mixture in skillet add
beans, corn, broth, cliantro, salt pepper; bring to boil, stirring.
Reduce heat to medium-low; cook 5 to 10 minutes, stirring
occasionally until most of liquid has been absorbed. Meanwhile, heat
overn to 350F; spray 12x8x2" baking dish wih no-stick cooking spray.
Remove skillet from heat; using back of spoon, mash half or all of
beans, depending on texture desired. Place one warm tortilla flat on
work surface; spoon 3 to 4 tablespoons bean mixture down center, roll
up.

Repeat procedure with remining tortillas and bean mixture, placing
each enchilada as if it is rolled in prepared baking dish. Spoon
Salsa Verde or Red Enchilada Sauce over enchiladas; bake 15 to 20
minutes to heat through. Serve immediately accompanied by sour cream,
if desired, and any remaining sauce.

Recipe By : Redbook - May 1994

From: El Charro Cafe Favorite Recipes

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