Recipe Summary test

serves 6 (serving size: 2 enchiladas and 2 1/2 tablespoons tomatillo sauce)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • For enchiladas, combine picante sauce and tomato sauce in a small bowl. Spread 1 cup picante mixture in the bottom of a 13- x 9-inch baking dish coated with cooking spray. Set aside remaining mixture.

  • Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture down center of each tortilla; roll up. Place each tortilla, seam side down, in baking dish. Top enchiladas with remaining picante mixture; sprinkle with cheese. Cover dish with foil. Bake at 350° for 25 minutes or until thoroughly heated. Remove foil; bake 5 minutes or until cheese melts.

  • To make sauce, combine tomatillos and next 5 ingredients (through garlic) in a blender or food processor; process until coarsely ground. Combine tomatillo mixture, avocado, and lime juice. Serve with enchiladas.

Nutrition Facts

346 calories; calories from fat 20%; fat 8.1g; saturated fat 1.7g; mono fat 2.6g; poly fat 1.9g; protein 12.6g; carbohydrates 58.3g; fiber 13.1g; cholesterol 10mg; iron 3.5mg; sodium 936mg; calcium 409mg.