Brown Rice Enchiladas with Black Bean Sauce (Updated Version)

I promised my sister-in-law I would share this updated version of a previous recipe. This version is just a little bit easier, but equally tasty.

I still can't seem to get an appetizing looking picture of this dish. But I promise it tastes delicious!

Sauce:

1 (4oz) can green chiles                                           

1 can black beans, undrained

1 can vegetable (or chicken) broth                    

1/4 chopped yellow onion

2 cloves/teaspoons minced garlic                                      

1 bay leaf

Optional: 1/2 (4oz) can jalapenos (if you like it spicy)

Combine in saucepan and bring to boil. Reduce to a simmer and let simmer 5 minutes. Pour mixture into blender (taking care because it is hot) and process until smooth. Set aside.

Filling:

1/2 c lowfat cottage cheese  

1/2 c feta cheese

1/4 chopped yellow onion                         

1/2 (4oz) can chopped jalapenos

2 c cooked, brown rice

1 cup cheese (Colby, Monterrey or Pepperjack)

Optional: 1 cup shredded chicken

Combine in large mixing bowl. 

To make:

6 Flour tortillas

Chopped cilantro, to taste

Fill 6 flour tortillas (or 10 corn tortillas) with rice/cheese mixture, roll and place in 9 X 13 dish coated with cooking spray.  Pour about half of the black bean sauce over tortillas, sprinkle extra cheese on top; bake at 375 for 25 min. Sprinkle chopped cilantro and serve warm.