1
Spray two 13 X 9 inch baking pans with non stick spray and set aside
2
To prepare sauce, spray a medium saucepan with non stick spray. Add 1 cup of the onions and 1 clove of garlic. Cook over medium heat until onions are softened, about 5 minutes.
3
Add 1 can (28ounce) tomatoes, 1 can (6 oz.) tomato paste, 1 jalepeno pepper, 1 tbsp. red wine vinegar, 1 tsp. cumin, 1 tsp. chili powder, 1/2 tsp. salt, 1/4 tsp. pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 15 minutes, stirring occasionally. Remove from heat and stir in 2 tbsp. cilantro.
4
While sauce is simmering, prepare enchilada filling. Spray a large saucepan with non stick spray. Add 1 1/4 cup onions, carrots, green pepper, and 3 cloves garlic. Cook over medium heat until veggies are softened, about 5 minutes. Add 1 jalapeno pepper, 1 tbsp. chili powder, 2 tsp. oregano, and 1 tsp. cumin. Cook for 1 more minute. Remove from heat. Stir in beans, corn, lime juice and 2 tbsp. cilantro. Mix well.
5
To assemble enchiladas, spread 3 heaping tbsp. of filling down center of tortilla. Sprinkle with 2 tsp. of cheddar cheese. Fold tortilla to enclose filling and place seam-side down in baking dish. Repeat with remaining tortillas, leaving yourself with 1/4 cup shredded cheddar.
6
Pour sauce evenly over enchiladas, making sure each one is coated. Cover with aluminum foil and bake at 350 degrees for 25 minutes. Uncover, sprinkle with remaining cheese, and return to oven for 5 more minutes. Serve enchiladas with a dollop of low fat sour cream on top.