4 cups bean mixture reserved from Black Bean Chili
1 1/2 cups (6 ounces) low-fat Monterey Jack cheese with jalapeño peppers, shredded
3/4 cup peeled and chopped tomatillos
2 tablespoons seeded, chopped jalapeño pepper
1/4 cup chopped onion
1/4 cup chopped fresh cilantro
1/8 teaspoon salt
1 garlic clove
1/2 ripe peeled avocado, seeded and mashed
2 teaspoons fresh lime juice
How to Make It
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.