SAUCY BEAN ENCHILADAS
Makes 4 servings.
8 corn tortillas
1/2 cup chopped parsley
1 2/3 cups green salsa
2 green onions, sliced
15 oz can pinto beans, drained
1/2 long grain brown rice
1/4 cup vegetable oil
2/3 cup heavy cream
3 oz pkg lowfat cream cheese, cut into pieces
1 1/3 cups shredded Monterey Jack cheese
Salt
IN a saucepan, bring 1 cup water, rice and 1/2 tsp salt to a boil. Lower heat, cover cook until water is absorbed. Fluff, transfer to a bowl. Add beans, 1 cup Monterey Jack, green onions and cream cheese, stir. Using a blender, blend green salsa, cream and 1/2 cup parsley until smooth. Heat oven to 350 degrees. In a skillet, heat oil.
PLACE 1 tortilla into hot oil, fry until softened. Transfer to paper towel lined plates to drain. Mound 1/2 cup filling down center of each tortilla. Roll up tightly, then place seam side down in a baking dish. Pour sauce over top, sprinkle with remaining Monterey Jack. Bake until bubbly 20 min. Top with more parsley, then SERVE...
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