Black Bean Enchiladas With Tomatillo Sauce

• Enchiladas:
• 1 1/2 cups picante sauce or salsa
• 1 (8-ounce) can salt-free tomato sauce
• Cooking spray
• 12 (6-inch) corn tortillas
• 4 cups bean mixture reserved from Black Bean Chili
• 1 1/2 cups (6 ounces) low-fat Monterey Jack cheese with jalapeno peppers, shredded
• Tomatillo sauce:
• 3/4 cup peeled and chopped tomatillos
• 2 tablespoons seeded, chopped jalapeno pepper
• 1/4 cup chopped onion
• 1/4 cup chopped fresh cilantro
• 1/8 teaspoon salt
• 1 garlic clove
• 1/2 ripe peeled avocado, seeded and mashed
• 2 teaspoons fresh lime juice

1. Preheat oven to 350u0b0.
2. For enchiladas, combine picante sauce and tomato sauce in a small bowl. Spread 1 cup picante mixture in the bottom of a 13- x 9-inch baking dish coated with cooking spray. Set aside remaining mixture.
3. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture down center of each tortilla; roll up. Place each tortilla, seam side down, in baking dish. Top enchiladas with remaining picante mixture; sprinkle with cheese. Cover dish with foil. Bake at 350u0b0 for 25 minutes or until thoroughly heated. Remove foil; bake 5 minutes or until cheese melts.
4. To make sauce, combine tomatillos and next 5 ingredients (through garlic) in a blender or food processor; process until coarsely ground. Combine tomatillo mixture, avocado, and lime juice. Serve with enchiladas.

picante sauce, salt, cooking spray, corn tortillas, lowfat monterey, sauce, pepper, onion, fresh cilantro, salt, garlic, avocado, lime juice

Taken from www.myrecipes.com/recipe/black-bean-enchiladas-with-tomatillo-sauce (may not work)