Garlicky Bean Enchiladas

by Kelli H. on October 18, 2011

 You know I can’t go too long without enchiladas!

This recipe is really special! I first made it on March 6, 208. Yes, it’s weird I know the date but I write down when I try them and make them again and again. I’ve also had it July 30, 2009, October 15th, 2009 and Debruary February 16, 2010. I’ve had them more than that but I ran out of space to write on the page.

This was probably the first recipe for enchiladas that was “different” that I had made so it’s really special to me. It reminds me that trying new variations is fun and usually rewarding.

Garlicky Bean Enchiladas
Adapted by Rachael Ray Everyday

2 tablespoons olive oil
8 cloves garlic, thinly sliced
2 (15 oz) cans cannellini beans, drained
1/3 cup chicken broth (or veggie for vegetarian)
12 corn tortillas
2 cups salsa verde
8 oz jack cheese, shredded

1. Preheat oven to 375 degrees. In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add garlic and stir for about 2 minutes. Stir in beans and cook for 1 minute. Stir in chicken broth and season with salt. Mash beans until softened and cook for about 7 minutes. Let cool slightly.

2. Heat tortillas on a plate covered with a paper towel in the microwave for about 1 minute.

3. Place about 1/4 cup bean filling in each tortilla and roll up to enclose. Lay in a 9″x13″ oiled baking dish seam side down. Pour salsa verde all over tortillas and top with shredded cheese. Bake for 20 minutes.

I made these on a Saturday night after doing lots of yard work. I felt like celebrating the night with a bottle of sparkling wine so, while I was at Whole Foods buying the ingredients for this dish I picked up a bottle of Risque by Toad Hollow. Toad Hollow is located in Healdsburg but I’ve never been to their tasting room. I need to go!

We actually drank this after dinner as a dessert since it’s pretty sweet. My friend, Michelle, recommended this wine to me a while back knowing I would love it. I love sweet sparkling wines. I think it tastes like a sparkling sweet pear cider. You can check it out more here.
I definitely recommend this wine!
I also have to share this little family picture because I love it!


{ 7 comments… read them below or add one }

Maren October 18, 2011 at 4:39 pm

garlic is amazing and my favorite seasoning. These are a must make. Such a great recipe!!


Made in Sonoma October 18, 2011 at 4:41 pm

It’s my favorite too! If you’re a garlic lover then you will love these too!


Nanny October 18, 2011 at 5:27 pm

You know I’m a garlic lover, the more the better, and I love your family picture.


Made in Sonoma October 18, 2011 at 5:28 pm

Thanks, Nanny!


Mary October 19, 2011 at 3:16 pm

These look awesome. I started to comment on your muffins, but then I realized that these were even more tempting. I just pinned these to try soon. (Like, very very soon – maybe this weekend!) Thanks!

P.S. Those muffins really do sound delicious. I like the idea of just brushing the tops with butter and then the sugar. Much simpler and much less messy!


Made in Sonoma October 19, 2011 at 3:34 pm

Thanks! I hope you enjoy them!


David October 19, 2011 at 6:08 pm

These enchiladas are GREAT! I wish we were having these again like TONIGHT! haha. Aww… I love our family pic. Ryder looks funny, and kinda big! lol.


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