Ingredients

3 blue or yellow corn tortillas (6 in. wide) 1 cup chopped onion 2 tablespoons ground New Mexico chilies (also called chili powder) 2 teaspoons all-purpose flour ¾ cup vegetable or chicken broth Salt ½ cup shredded reduced-fat (made with 2% milk) cheddar cheese Nonfat or low-fat sour cream (optional) 1 (8 oz.) can pinto or black beans, heated

Description

"Every Friday Night We Had Stacked Cheese Enchiladas Made With Red Chili Sauce And Blue Corn Tortillas," Says Sam Baca, Who Is Now Community Liaison For Cornerstones Community Partnerships, A Santa Fe Group That Helps Restore Small-town Historic

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