White Bean Enchiladas

1. 1

   Place tomatillos on a large baking sheet; bake at 500u00b0 for 7 minutes.

2. 2

   Place 1 tortilla on a baking sheet; bake at 300u00b0 for 3 to 4 minutes or until crisp. Break into pieces.

3. 3

   Place tomatillos, tortilla pieces, 1 cup water, 1/2 cup broth, and next 4 ingredients in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Transfer mixture to a saucepan; cook over low heat until thoroughly heated. Remove from heat; set aside, and keep warm.

4. 4

   Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion and garlic; saute until tender. Add remaining 2 tablespoons vegetable broth and beans; cook 3 to 4 minutes or until thoroughly heated. Remove from heat, and mash beans; stir in brown rice and cheeses.

5. 5

   Dip 1 tortilla in tomatillo mixture; spoon 1/3 cup rice mixture down center of tortilla, and roll up. Place, seam side down, in a 13- x 9- x 2-inch baking dish coated with cooking spray. Repeat procedure with remaining 11 tortillas, tomatillo mixture, and rice mixture. Spoon remaining tomatillo mixture over tortillas. Bake, uncovered, at 350u00b0 for 30 minutes.

* Per serving · 4 servings · Values may vary.