Real Simple – September 2019

Green chile

enchiladas

Easy Dinner 1

ACTIVE TIME 30 MINUTES

TOTAL TIME 1 HOUR SERVES 4

✓ Freezable ✓ Make Ahead ✓ Vegetarian

✓ Gluten-Free ✓ Family Friendly

2 Tbsp. canola oil

2 tsp. ground cumin

1 yellow onion, seeded

and chopped

1 poblano chile, chopped

1 tsp. kosher salt, divided

1 cup fresh or frozen corn

kernels (from 2 ears)

1 15-oz. can black beans,

drained and rinsed

6 oz. Monterey Jack

cheese, shredded (about

1 1/2 cups), divided

1 1/3 cups tomatillo salsa

or salsa verde

1 4.5-oz. can chopped

green chiles, drained

3/4 cup packed fresh

cilantro leaves, plus

more for serving

1/2 cup sour cream, divided

8 6-in. corn tortillas

PER SERVING: 565 CALORIES, 28G

FAT (12G SAT.), 58MG CHOL., 10G

FIBER, 21G PRO., 60G CARB., 1,843MG

SOD., 7G SUGAR

PREHEAT oven to 400°F. Heat oil

in a large skillet over medium.

Add cumin and cook, stirring

often, until fragrant, about 30

seconds. Add onion, poblano,

and 1/2 teaspoon salt and cook,

stirring occasionally, until soft-

ened, about 10 minutes. Add

corn and cook, stirring, until ten-

der, about 2 minutes. Remove

from heat and stir in beans and

1 cup cheese. Set aside.

PROCESS tomatillo salsa,

green chiles, cilantro, 1/4 cup

sour cream, and remaining

1/2 teaspoon salt in a blender

until smooth.

SPREAD 3/4 cup sauce in the

bottom of a 2-quart baking dish.

Place about 1/2 cup bean mix-

ture in each tortilla, roll up, and

lay seam side down in dish.

Top with remaining sauce and

cheese. Bake until bubbling

and beginning to brown, about

20 minutes. Let stand for 10

minutes. Top with remaining

sour cream and cilantro.

FOOD STYLING BY CHELSEA ZIM

MER; PROP STYLING BY CLAIRE SPOLLEN

Recipes by Paige Grandjean
142 REAL SIMPLE SEPTEMBER 2019 Photographs by Caitlin Bensen