Enchiladas – Nutrition For Longevity Meal Delivery

Ingredients:

Sauce:

• 2 Tablespoons olive oil
• 2 Tablespoons flour
• 2 Tablespoons chili powder
• 2 cups water
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 3 ounces tomato paste
• 1/4 teaspoon cayenne pepper
• 3/4 teaspoon salt

Enchiladas:

• 4 cups refried beans
• 16 small corn tortillas
• 1/2 large avocado
• 8 ounces pepper jack cheese, shredded
• 1/4 bunch cilantro or green onions, chopped

Instructions:

1. Preheat the oven to 350 degrees.
2. Begin by making the sauce. In a small sauce pot, combine the chili powder, flour, and oil. Heat over a medium flame, while stirring, for one to two minutes to toast the spices and flour. Whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper. Allow the mixture to come to a simmer, at which point it will thicken. 
3. Toast the tortillas in a dry skillet over medium flame until they are just flecked with brown on each side.

4. Prepare a casserole dish by coating with non-stick spray, then spread a layer of enchilada sauce over the bottom (1/2 to 1 cup). 

5. Add about 1/4 cup of refried beans to each tortilla, plus a small pinch of shredded cheese. Roll the tortilla tightly around the beans and cheese, then place seam side down in the casserole dish. Continue until all of the tortillas are filled. Pour another 1/2 to 1 cup enchilada sauce over the rolled enchiladas in the dish, leaving some of the edges exposed so they can become brown and crispy. Top with the remaining shredded cheese.

6. Bake the casserole in the oven for 25-30 minutes or until the sauce is thick and bubbly around the edges and the center is heated through. Top with thin slices of avocado and chopped cilantro leaves or green onions.

Nutrition Information:

Serving Size: 2 Enchiladas

Calories: 748

Fat: 33 g

Carbohydrates: 80 g

Fiber: 21 g

Sodium: 1500 mg

Protein: 33 g