Tuesday, August 12, 2014

RECIPE: Bean N' Cheese Enchiladas

Mexican cuisine is one of our favorites! Here's a quick and simple enchilada recipe I've developed over the years. You can certainly add or reduce spices to suit your own tastes.


1 can Refried Beans
1 c. Shredded Cheese (Mexican or Mild Cheddar)
Mild Peppers- dash of jar liquid
1 tsp. Onion, minced
1 Tbsp. Frank's Red Hot
1/2 tsp. Cumin

Mild Peppers- 3 Tbsp. Pepper Rings
4 Burrito-sized Flour Tortilla Shells
1 c. Shredded Cheese
10 Minute Enchilada Sauce *See Below*
Sour Cream

Preheat oven to 400 degrees. In a large mixing bowl, combine filling ingredients thoroughly. Take tortillas and divide the filling equally among them, placing filling in the center of each. Roll up each shell and place them side by side in a 9x11 baking dish. Pour Enchilada Sauce evenly over enchiladas, sprinkle remaining cup of cheese over sauce, and top with mild pepper rings. Bake on 400 for appx. 20 minutes or until cheese is thoroughly melted. Serve with sour cream. Serves 4.

Can be served topped with lettuce, green onion, and tomato if desired. Spanish rice makes a nice complementary side dish.

*Mild peppers can be substituted with Jalapenos, Red Hot can be substituted with Tabasco, and/or add a tsp. of Cayenne for additional heat!

Ten Minute Enchilada Sauce on AllRecipes.com