Garlicky Bean Enchiladas

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 1/2 cup vegetable oil, plus
• 2 tablespoons vegetable oil
• 8 garlic cloves, thinly sliced
• 2 (15 1/2 ounce) cans cannellini beans, drained
• 1/3 cup chicken broth
• salt
• 12 (6 inch) corn tortillas
• 2 cups store-bought salsa verde
• 1 1/2 cups shredded monterey jack pepper cheese

Recipe

• 1 preheat the oven to 375 degrees. in a medium saucepan, heat 2 tablespoons oil over medium heat. add the garlic and cook, stirring, until just golden, about 2 minutes. stir in the beans and cook for 1 minute, then stir in the chicken broth. season with salt and cook, mashing the beans, until softened, about 7 minutes. let cool slightly.
• 2 meanwhile, line a baking sheet with paper towels. in a small skillet, heat the remaining 1/2 cup 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 cup 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 tortillas.
• 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.