Garlicky Bean Enchiladas

Garlicky Bean Enchiladas
by. Rachael Ray (Everyday with Rachael Ray Magazine March 2008 pg.#102)

Ingredients:
*1/2 C plus 2 T vegetable oil *8 cloves garlic, thinly sliced *Two 15.5 Cans cannellini beans, drained * 1/3 C chicken broth *salt *12 six-inch corn tortillas *2 C store-bought salsa verde *1 1/2 C shredded pepper jack cheese

1.Preheat the oven to 375. In a medium saucepan, heat 2 T oil over medium heat. Add the garlic and cook, stirring, until golden, about 2 minutes. Stir in the beans and cook for 1 min. Then stir in the chicken broth. Season with salt and cook, mashing the beans, until softened, 7 minutes. Let cool slightly.
2. Meanwhile, line a baking sheet with paper towels. In a small skillet, heat the remaining 1/2 C oil. Fry each corn tortilla for 3 seconds on each side, then transfer to the prepared baking sheet to drain.
3.Place about 1/4 C mashed beans on 1 tortilla and roll up to enclose; transfer to an oiled 9-by-13-inch baking dish. Repeat with the remaining beans and tortilla.
4. Pour the salsa over the filled tortillas. Sprinkle the cheese on top. Bake until the cheese is melted and the salsa is bubbling, about 20 minutes.

My changes:
I added some cheddar cheese in with the pepper jack cheese just because I love cheese!

My Review:
These were a hit at our home. They taste delicious and our house smelled so good because of the garlic cooking. They were also good as left-overs which is always nice!