White Bean and Green Chile Enchiladas

Instructions

1. 1

   Preheat the oven to 190°C/375°F. Brush a 33 × 23 cm baking dish with 5 ml of the oil. While the oven heats, finely chop the onion and garlic, grate the cheddar, slice the jalapeño and chop the cilantro. Drain and rinse the beans; the listed 480 g is their drained weight. Use 15 cm corn tortillas, approximately 25 g each.

2. 2

   Heat the remaining 15 ml oil in a 26 cm skillet over medium heat. Add the onion and salt and cook for 5–6 minutes, stirring occasionally, until softened. Add the garlic, chili powder and cumin and stir for 30 seconds.

3. 3

   Add the beans, green chiles with their liquid, cream cheese and 60 ml water. Cook for 3–4 minutes, stirring and lightly crushing some beans, until the cheese melts and the filling is creamy but not runny. Transfer to a bowl to cool slightly.

4. 4

   Wipe the skillet clean and return it to medium heat. Warm each tortilla for 10–15 seconds per side until flexible, allowing about 6 minutes for all 12. Stack them under a clean kitchen towel as you work.

5. 5

   Spread 150 g of the enchilada sauce over the bottom of the baking dish. Divide the filling and 60 g of the cheddar evenly among the warm tortillas, using roughly 60–65 g filling per tortilla.

6. 6

   Roll each tortilla around its filling, leaving the ends open. Arrange seam-side down in two rows of six in the dish.

7. 7

   Spoon the remaining 350 g enchilada sauce over the rolls, covering the exposed tortilla edges. Scatter over the remaining 90 g cheddar.

8. 8

   Bake uncovered for 25–30 minutes, until the sauce bubbles, the cheese has melted and the center of the enchiladas reaches 74°C/165°F on an instant-read thermometer.

9. 9

   Let stand for 5 minutes, then scatter with the jalapeño and cilantro. Serve three enchiladas per person.