Sign up for our COVID-19 newsletter to stay up-to-date on the latest coronavirus news throughout New York Ok, so let me get this straight.“Obamacare” is the law. President Obama was re-elected, with everyone knowing he was going to keep Obamacare in place, so more people are OK with it than not.Even many of those who aren’t totally OK with it, just want it tweaked a bit.The Supreme Court has said the law is constitutional.BUT, House Republicans say “Hey, wait a minute. We were elected too, and our constituents have said they want us to take Obamacare OUT. So we are sticking to our guns, and we found a way to get you Democrats to listen to what OUR constituents say, and if you don’t want to budge, and the government shuts down, well, that’s on you. We’re doing our DUTY to OUR constituents who have said NO to Obamacare.”I can understand that. Even sounds righteous.Until you realize, that THESE are some of the constituents you speak of.
22 Views no discussions Food & DiningLifestyle Cheese Enchiladas with Red Chile Sauce by: – May 9, 2011 Tweet Share Share Share Sharing is caring! Active time: 45 minutes | Total: 1 1/4 hours | To make ahead: Cover and refrigerate the sauce (Step 1) for up to 3 days.Intense, earthy and absolutely addictive, New Mexico’s cheese enchiladas showcase red chile sauce at its most elemental, thickly blanketing tortillas and melted Cheddar. We’ve added some extra creaminess and body with locally popular pinto beans, to cut down on the classic’s load of saturated fat. Top with shredded lettuce and minced onion.Red Chile Sauce2 teaspoons canola oil1/2 cup minced white onion1 clove garlic, minced1/2 cup mild-to-medium-hot red New Mexican chile powder2 cups vegetable broth or reduced-sodium chicken broth1 cup water1/2 teaspoon dried oregano, preferably Mexican1/2 teaspoon saltEnchiladas1 15-ounce can pinto beans, rinsed and mashed, or nonfat refried beans2 tablespoons low-fat plain yogurt12 6-inch corn tortillas, blue corn if available2 cups shredded sharp Cheddar cheese (8 ounces), divided1/4 cup minced white onion, plus more for garnish1. To prepare sauce: Heat oil in a medium saucepan over medium heat. Add 1/2 cup onion; cook, stirring, until it begins to soften, about 1 minute. Stir in garlic and continue cooking until the onion is translucent and soft, about 2 minutes more. Stir in chile powder. Add broth, water, oregano and salt. Bring to a boil. Reduce heat to a simmer and cook until thickened and reduced by about one-third, about 20 minutes. (The sauce should be thick enough to coat a spoon lightly.)2. To prepare enchiladas: Preheat oven to 400°F. Coat a 7-by-11-inch (or similar-size 2-quart) baking dish with cooking spray.3. Combine beans and yogurt in a small bowl.4. Spread about 1/4 cup of the sauce in the baking dish. Arrange 4 tortillas in the dish, overlapping them to cover the bottom. Top with half the bean mixture, using the back of a spoon to spread it thin. Scatter 2/3 cup cheese and 2 tablespoons onion on top of the beans. Top with one-third of the remaining sauce, 4 tortillas, the remaining bean mixture, 2/3 cup cheese and the remaining 2 tablespoons onion. Spread half of the remaining sauce on top and cover with the remaining 4 tortillas. Top with the remaining sauce and the remaining 2/3 cup cheese.5. Bake the enchiladas until hot and bubbling, 15 to 20 minutes. Let stand for 5 minutes before serving. Serve with additional minced onion, if desired.Makes 8 servings.Per serving: 305 calories; 14 g fat (6 g sat, 4 g mono); 30 mg cholesterol; 35 g carbohydrate; 0 g added sugars; 12 g protein; 7 g fiber; 606 mg sodium; 308 mg potassium. Nutrition bonus: Vitamin A (58% daily value), Calcium (27% dv).Recipe Source: Eating Well.com