Enchiladas a la Healthy

These are a "healthy" version of enchiladas - full of texture and taste.

Cut 4 Yukon gold potatoes into 1/4 pieces and boil til tender, set aside.

Open a can of chickpeas, rinse and drain.

Lightly spray a 9X13 pan, and preheat oven to 375 degrees.

In a large skillet, heat 2 T olive oil, then add four cloves chopped garlic for about 30 seconds, then add one chopped red onion, 2 chopped jalapenos (seeded), 2 tsp oregano, and 1 tsp cumin.  Cook about 6-8 minutes, stirring occasionally.

Add 1 cup vegetable broth, the chickpeas (coarsely chopped), the potatoes and salt and pepper to the skillet.  Simmer til most of the broth is evaporated, but mixture is still moist.  (8-10 min).

Spoon 1/2 cup tomatillo sauce into the 9X13 pan.  Warm 12 corn tortillas.

Place 3/4 cup tomatillo sauce in shallow dish, and coat each tortilla with sauce, spoon 1/3 cup of the potato mixture on top and roll up, placing seam side down in casserole dish.  Top with 1 cup tomatillo sauce and grated cheese (optional).  Cover with foil and bake 25 minutes.

Serve with remaining sauce, onions and cilantro.