Wednesday, February 3, 2010

Creamy Bean and Green Chile Enchiladas

I have been craving Mexican food for a few days and kept mulling over what I wanted. I decided on enchiladas. Mine usually turn out dry and I wanted these moist. I wanted an almost chile-relleno-like texture. I considered steaming them like tamales, but then decided against it. But that's the moistness level I was going for. I also wanted something meatless. And usually I don't eat cheese or sour cream, but I was feeling like treating myself. So, these aren't vegan, but they are meatless and I think they tasted pretty darn good. My kids asked for seconds and thirds (Finn called it lasagna). Little did they know they were eating something containing zucchini and beans! At any rate, like usual, feel free to tweak to your preferences.

16 corn tortillas

canola oil, for frying
1/2 sweet onion, diced fine
3 cloves garlic, minced
1/2 zucchini, shredded fine
1/2 teaspoon coriander
1 teaspoon cumin
1/4 teaspoon ground pepper
few dashes cayenne pepper
4-ounce can diced green chiles
2 green onions, diced fine
1/2 cup green chile sauce
15-ounce can white cannellini beans, drained
15-ounce can pinto beans, drained
2 cups sour cream, divided
2/3 can Campbells' cheddar cheese soup
1 bag shredded colby-jack cheese

In nonstick skillet, heat oil and cook tortillas in it on each side until browned (about 20 seconds per side). Set aside.

In same large nonstick skillet, saute onion, garlic and zucchini until onion is translucent and mixture loses its juices. Add coriander, cumin, seasoning salt, pepper and cayenne pepper. Add diced green chiles, green onions and green chile sauce. Saute over medium-high heat until heated through and incorporated, about 3 minutes.

In large mixing bowl, mash cannellini and pinto beans with potato masher until creamy. Add 1 cup sour cream, cheddar cheese soup, colby jack cheese and 2/3 of chile mixture in skillet. Mix to incorporate. Can add more seasoning salt, pepper and/or cumin, to taste.

In small mixing bowl, mix 1 cup sour cream and remaining 1/3 chile mixture. Mix well.

Assembly: In 9x13 pan, spread 1/2 of the sour cream/chile mixture on bottom of pan. Take one of the tortillas and spread about 1/4 cup of bean/sour cream/cheese mixture in the middle, then roll up and place seam side down in prepared pan. Repeat until the pan is full. Spread remaining sour cream/chile mixture over enchiladas. Then cover with remaining colby jack cheese.

Cover with foil and bake at 335 F for 40 minutes. Take the foil off and broil on high for 3 minutes, or until cheese is browned and bubbly. Serve with chopped lettuce, sour cream, guacamole and salsa, if desired. Also, makes a great accompaniment to this Spanish Rice.