Cheese And Bean Enchiladas

READY IN: 1hr
Recipe by keen5

These are really tasty with out all of the extra prep time that some other recipes have. Prep and cook time is appoximate.

Top Review by Hadice

I was worried that DH wouldn't like these, but he went back for seconds! That always makes for a happy night. I was a BIG fan of the filling. The cottage cheese and beans made it so creamy and delicious. The sauce wasn't doing it for me for some reason. I'm thinking it needed more flour and spice tweaking (it was still WAY better than the canned stuff.) I had enough ingredients to do OAMC and throw another pan in the freezer, I just had to make more enchilada sauce. Thanks for a creative dish!

Ingredients Nutrition

Directions

  1. Heat 3 tblsp.
  2. oil, chili powder and flour in a small saucepan to make a paste.
  3. Add water gradually to make a smooth sauce; add vinegar, garlic powder, onion powder, salt and oregano.
  4. Bring to boiling; lower heat; simmer, uncovered for 3 minutes.
  5. Pour vegetable oil or melt lard to depth of 1/4 inch in a small skillet.
  6. Holding each tortilla with tongs, quickly dip into hot fat just long enough to soften, 3 to 4 seconds.
  7. Drain on paper towels.
  8. To assemble: Place 1 tablespoon each refried beans, Jack cheese, cottage or ricotta cheese, onion and olives down center of each tortilla; roll up; place seam-side down in shallow baking dish just large enough to hold enchiladas.
  9. I used a 13x9x2 pan.
  10. Pour sauce over enchiladas.
  11. Sprinkle with remaining cheese.
  12. Bake at 350 degrees for 20 minutes or until bubbly.

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