Instructions: Sort and wash beans. Place in a Dutch oven and cover with water 2 inches above beans. Bring to a boil, cover, and cook 2 minutes. Remove from heat and let stand one hour.

Drain beans and return to Dutch oven. Add 6 cups water; bring to a boil.

Cover, reduce heat, and simmer 1 hour or until beans are tender. Drain beans, reserving 1/4 cup cooking liquid.

Position knife blade in food processor bowl. Drop garlic through food chute with processor running and process about 3 second or until minced. Add onion; pulse 3 times or until coarsely chopped. Add reserved 1/4 cup cooking liquid, beans, chiles, and next 3 ingredients. Pulse 3 times or until mixture is chunky.

Cook enchilada sauce in a small skillet over low heat until thoroughly heated. Dip each tortilla in warm sauce to soften. Spoon about 1/3 cup bean mixture down center of each tortilla. Roll up tortillas and place, seam sides down, in a 13x9x2-inch baking dish coated with cooking spray. Pour remaining sauce evenly over enchiladas.

Cover and bake at 350 _ for 20 minutes or until enchiladas are thoroughly heated. Top with cheese; bake, uncovered, an additional 5 minutes or until cheese is melted.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.