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Stovetop Cheese Enchiladas

Stovetop Cheese Enchiladas
No one will believe that these delicious enchiladas were made on the stovetop in just 30 minutes!
Enchilada Sauce
6   pasilla chiles, stemmed and seeded
4   cups water
1   medium onion
1   plum tomato
1   can (14.5 oz) chicken broth
1   garlic clove, peeled
1   tsp salt
1   tsp sugar
24   (6-in.) corn tortillas
1/2   large onion
1 1/2   lb grated Chihuahua or Monterey Jack cheese, divided (about 8 cups)
  1. For sauce, place chiles and water into Large Micro-Cooker®; microwave, covered, on HIGH 6-8 minutes or until chiles are softened. Drain. Coarsely chop onion using Santoku Knife. Add remaining sauce ingredients to blender; blend until smooth. Press sauce through Strainer into (2-qt.) Saucepan using Classic Scraper. (Discard fibrous strings.) Bring sauce to a boil. Reduce heat to low; cook 3-5 minutes or until heated through.
  2. Meanwhile, for enchiladas, place tortillas in dry Large Micro-Cooker®; microwave, covered, on HIGH 2 minutes or until softened. Chop onion. Reserve 1 cup of the cheese for garnish. Add onion and remaining cheese to Stainless (4-qt.) Mixing Bowl; mix well.
  3. Place about 2 tbsp cheese mixture onto each tortilla. Roll up tortillas and place seam side down on Double Burner Griddle. Pour sauce evenly over enchiladas. Top with reserved cheese. Tent with foil; cook over medium heat 5-7 minutes or until cheese is completely melted and enchiladas are heated through. Serve on Simple Additions® Small Square Plates.

Yield: 12 servings

Nutrients per serving: (2 enchiladas): Calories 330, Total Fat 18 g, Saturated Fat 11 g, Cholesterol 60 mg, Carbohydrate 29 g, Protein 15 g, Sodium 670 mg, Fiber 2 g

Diabetic exchanges per serving: 2 starch, 1 medium-fat meat, 2 fat (2 carb)

Cook's Tips: This recipe can be made on the Large Bar Pan. Preheat oven to 450°F. Assemble enchiladas as directed and place onto pan; tent with foil sprayed with nonstick cooking spray. Bake 10 minutes or until cheese is melted.