Stacked Red Chili Enchiladas

By Sunset
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3 blue or yellow corn tortillas (6 in. wide)

1 cup chopped onion

2 tablespoons ground New Mexico chilies (also called chili powder)

2 teaspoons all-purpose flour

3/4 cup vegetable or chicken broth


1/2 cup shredded reduced-fat (made with 2% milk) cheddar cheese

Nonfat or low-fat sour cream (optional)

1 can (8 oz.) pinto or black beans, heated

1 cup shredded lettuce

2 tablespoons diced tomato

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