1 12oz can enchilada sauce
1 14oz can refried beans
shredded cheese
corn tortillas
Spread a couple tables spoons of sauce into the bottom of a 9x9 pan. Pour about 1/2 the sauce onto a plate. Dip each tortilla into the sauce coating both sides. Assemble enchiladas with a scoop of beans and some cheese. Roll and lay seam side down in the pan. Continue until all the beans are gone and the pan is full. Top with the remaining sauce and cover with cheese. Bake at 350* for about 10 minutes.
Stuffed Beef Enchiladas:
1 jar (15 ounces) shredded beef
2- 8 oz cans of tomato sauce
1- 4 oz can of green chilies
1 - 14 oz can of corn
1- 14 oz can of black beans
corn tortillas
Enchilada seasoning
1 lb cheese, grated
2- 8 oz cans of tomato sauce
1- 4 oz can of green chilies
1 - 14 oz can of corn
1- 14 oz can of black beans
corn tortillas
Enchilada seasoning
1 lb cheese, grated
Boil one can of beef with half a can of water for 15-20 min until most of the water is gone. Mix in half of a can of tomato sauce, drained corn, drained beans, and chilies. Sprinkle tortillas with water and heat in the microwave between two plates so they are warm and pliable (1-2 min). Spray a 9x13 pan. Fill tortillas with the meat, beans, and corn. Roll and lay face down in the pan. Take the remaining 1 ½ cans of sauce and mix with seasoning. Spread over the pan of enchiladas. Cover with the cheese. Bake at 350 for 10-12 min. Serve with shredded lettuce, tomatoes, and sour cream. Serves 6-8.
No comments:
Post a Comment