Cheese Enchiladas with Red Chile Sauce

Name: Cheese Enchiladas with Red Chile Sauce
Yield: 8
Ingredients: For Red Chile Sauce:; 2 teaspoons canola oil; 1/2 cup minced white onion; 1 clove garlic, minced; 1/2 cup mild-to-medium-hot red New Mexican chile powder; 2 cups vegetable broth or reduced-sodium chicken broth; 1 cup water; 1/2 teaspoon dried oregano, preferably Mexican; 1/2 teaspoon salt; For Enchiladas:; 1 15-ounce can pinto beans, rinsed and mashed, or nonfat refried beans; 2 tablespoons low-fat plain yogurt; 12 6-inch corn tortillas, blue corn if available; 2 cups shredded sharp cheddar cheese (8 ounces), divided; 1/4 cup minced white onion, plus more for garnish

Cheese Enchiladas with Red Chile Sauce was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/cheese-enchiladas-with-red-chile-sauce-recipe-12534.aspx" target="_blank">www.cooking.com.</a>

"Intense, earthy and absolutely addictive, New Mexico’s cheese enchiladas showcase red chile sauce at its most elemental, thickly blanketing tortillas and melted Cheddar. We’ve added some extra creaminess and body with locally popular pinto beans, to cut down on the classic’s load of saturated fat. Top with shredded lettuce and minced onion. Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 3 days...."

INGREDIENTS

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For Red Chile Sauce:

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2 teaspoons canola oil

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1/2 cup minced white onion

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1 clove garlic, minced

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1/2 cup mild-to-medium-hot red New Mexican chile powder

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2 cups vegetable broth or reduced-sodium chicken broth

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1 cup water

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1/2 teaspoon dried oregano, preferably Mexican

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1/2 teaspoon salt

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For Enchiladas:

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1 15-ounce can pinto beans, rinsed and mashed, or nonfat refried beans

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2 tablespoons low-fat plain yogurt

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12 6-inch corn tortillas, blue corn if available

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2 cups shredded sharp cheddar cheese (8 ounces), divided

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1/4 cup minced white onion, plus more for garnish

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