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    Bean And Cheese Enchiladas


    Source of Recipe


    Cat


    List of Ingredients


    • 3 to 4 cups refried beans, canned or from scratch
    • 1 yellow onion, chopped
    • 1/4 cup chopped fresh cilantro
    • 1/2 cup grated sharp cheddar cheese
    • 1/2 cup grated mozzarella cheese
    • 2 cups Rojo chile sauce, commercial enchilada sauce or from scratch
    • 1 cup queso fresco or ricotta cheese
    • 12 large corn tortillas


    Instructions


    1. Preheat oven to 350 degrees. Mix beans with onion and cilantro; set aside. Toss together cheddar and mozzarella cheese; reserve 1/3 cup.
    2. Heat sauce in a skillet over moderate heat and dip on one tortilla long enough to soften lightly. Transfer tortilla to a plate and gently spread one side with about 2 tablespoons of bean mixture. Sprinkle queso fresco over top with a bit of the grated cheese mixture. Roll up, place into baking dish seam side down and repeat until all torillas are filled.
    3. Pour remaining sauce over enchiladas, cover and bake 30 to 40 minutes or until sauce is bubbling and edges of enchiladas are beginning to brown. Remove cover and sprinkle top with reserved cheese mixture. Return to oven until cheese melts.
    4. Yield: 4 to 6 servings


    Final Comments


    Enchiladas can be assembled in advance and frozen until ready to cook.
 

 

 

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