When I was growing up, one of my favorite dishes made by my mother was a traditional New Mexico cheese and red chile enchilada casserole. Served with a side of larded pinto beans, and topped with crunchy iceberg lettuce and tomato, those enchiladas were just about the most satisfying meal I remember having. I loved coming home from track practice to a plate of them. The only problem with this recipe, of course, is that the main ingredient is…cheese. Lots and lots of cheese. Cheese in the enchiladas, cheese on top. Cheese equals fat, and cholesterol. The beans had lard in them, and the lettuce was nutritionless.