I served the enchiladas with a jícama and cucumber salad from the same article in Eating Well magazine. Again, I didn't have the New Mexican chile powder and at this point I was too scared of the spice factor to use any more chipotles, so I used regular chili powder and a little ground chipotle powder in the dressing. This was a light, mild salad and a refreshing side dish for the enchiladas.
2 teaspoons olive oil
1/2 cup minced white onion
1 clove garlic, minced
2 chipotle chiles in adobo (canned), minced
1 teaspoon chili powder
2 cups vegetable broth or reduced-sodium chicken broth
1 cup water
1/2 teaspoon dried oregano, preferably Mexican
1/2 teaspoon salt
1 15-ounce can pinto beans, rinsed and mashed, or nonfat refried beans
2 tablespoons low-fat plain yogurt
12 6-inch corn tortillas
2 cups shredded reduced-fat Mexican cheese blend, (8 ounces), divided
1/4 cup minced white onion, plus more for garnish
Reduced-fat sour cream (optional)
To prepare sauce: Heat oil in a medium saucepan over medium heat. Add 1/2 cup onion; cook, stirring, until it begins to soften, about 1 minute. Stir in garlic and continue cooking until the onion is translucent and soft, about 2 minutes more. Stir in chipotles and chili powder. Add broth, water, oregano, and salt. Bring to a boil. Reduce heat to a simmer and cook until thickened and reduced by about one-third, about 20 minutes. (The sauce should be thick enough to coat a spoon lightly.)
To prepare enchiladas: Preheat oven to 400°F. Coat a 7-by-11-inch (or similar-size 2-quart) baking dish with cooking spray.
Combine beans and yogurt in a small bowl.
Spread about 1/4 cup of the sauce in the baking dish. Arrange 4 tortillas in the dish, overlapping them to cover the bottom. Top with half the bean mixture, using the back of a spoon to spread it thin. Scatter 2/3 cup cheese and 2 tablespoons onion on top of the beans. Top with one-third of the remaining sauce, 4 tortillas, the remaining bean mixture, 2/3 cup cheese, and the remaining 2 tablespoons onion. Spread half of the remaining sauce on top and cover with the remaining 4 tortillas. Top with the remaining sauce and the remaining 2/3 cup cheese.
Bake the enchiladas until hot and bubbling, 15 to 20 minutes. Let stand for 5 minutes before serving. Serve with additional minced onion and sour cream, if desired.
Makes 8 servings.
Jícama and Cucumber Salad
1/4 cup cider vinegar
1 1/2 tablespoons honey
1 tablespoon canola oil
2 teaspoons minced onion
1 teaspoon chili powder, plus more for garnish
1/2 teaspoon ground chipotle powder
1/4 teaspoon salt
1 small jícama, peeled and diced
1 medium cucumber, peeled, seeded, and diced
2 tablespoons chopped fresh mint
Puree vinegar, honey, oil, onion, chili powder, chipotle powder, and salt in a blender until smooth.
Toss jícama and cucumber with the dressing in a large bowl; stir in mint. Refrigerate for about 30 minutes.
Sprinkle the salad with more chili powder before serving, if desired.
Makes 6 servings.