Garlicky Bean Enchiladas

• 2 Tablespoons Vegetable Oil
• 8 cloves Garlic, Thinly Sliced
• 2 cans Cannellini Beans (15.5 Oz Each), Drained
• 13 cups Chicken Broth
• 1 pinch Salt
• 12 whole 6" Flour Tortillas
• 16 ounces, weight Monterey Jack Cheese, Shredded
• 1 cup Fresh Salsa
• 1 can Mild Green Chile Sauce (10 Oz.)

1. Preheat the oven to 375 degrees (F).
2. Heat oil in sauce pan over medium heat.
3. Add garlic and cook, stirring until just golden, about 2 minutes.
4. Stir in beans and cook for 1 minute, then stir in broth.
5. Season with salt and cook about 7 minutes, mashing beans until soft.
6. Cool slightly.
7. Warm up flour tortillas (it makes them easier to work with).
8. Place equal amounts of bean mixture into each tortilla.
9. Sprinkle with cheese (save some to put on top of enchiladas before baking), and roll up.
10. Place in a greased 9x13 baking dish.
11. Top with salsa, green chile sauce and remaining cheese.
12. Bake until cheese is melted and sauce is bubbly, about 25 minutes.

vegetable oil, garlic, beans, chicken broth, salt, flour tortillas, weight monterey, fresh salsa, green chile sauce

Taken from tastykitchen.com/recipes/main-courses/garlicky-bean-enchiladas/ (may not work)