Recipe by Mark H.
These are really quick and easy-to-make enchiladas. You can use both cans of beans, or cut back to one.
Top Review by polly salama
this was so easy and very good!! i added a can of diced mexican style tomatoes to the topping and a can of ranchero sauce. it was a quick delicious meal that hit the spot!! i did serve it with gauc and sour cream. yummy!! thanks mark!!
- 12 corn tortillas
- 2 (15 ounce) cans ranch style beans or 2 (15 ounce) cans chili beans (Ranch Style is a brand. If not available in your area, use any brand of chili beans)
- 3 -4 cups of shredded cheddar cheese or 3 -4 cups monterey jack and cheddar cheese blend
- 1 medium onion, diced (optional)
- sour cream
Directions See How It's Made
- Completely, but lightly cover both sides of one tortilla with shortening (Don't be afraid to use your hands), then place the tortilla on a microwave-safe plate.
- Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, shortening side up.
- Repeat Step 2 until all tortillas are stacked, then microwave the entire stack on high for about 4 minutes and allow to cool.
- Place shredded cheese in a bowl (if using diced onions, mix them in with the cheese now).
- Lightly cover the bottom of a baking dish (mine is 13x9, I think) with some of the juice from the beans (This will prevent the tortillas from becoming stiff and chewy as they cook).
- Place a generous portion of the cheese/onion mixture onto a tortilla, then roll the tortilla like a cigar (not too tight though).
- Place into the baking dish, seam side down to prevent the enchilada from unrolling.
- Repeat until all tortillas have been stuffed, rolled and placed into the baking dish.
- Cover the enchiladas with the beans and any leftover cheese/onion mixture.
- Bake at 350 for 20-30 minutes, depending on your oven.
- Allow to cool for 5 minutes, top with any, all, or none of the optional toppings, and serve.