Prep 30 mins
Cook 30 mins
These are really tasty with out all of the extra prep time that some other recipes have. Prep and cook time is appoximate.
- 3 tablespoons lard or 3 tablespoons vegetable oil
- 1 1⁄2 tablespoons chili powder
- 1 1⁄2 tablespoons flour
- 1 1⁄2 cups water
- 1 teaspoon vinegar
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon oregano
- vegetable oil or lard, for frying tortillas
- 8 corn tortillas
- 3⁄4 cup refried beans (from a 16 oz. can)
- 4 ounces monterey jack cheese or 4 ounces cheddar cheese, shredded (1 cup)
- 1⁄2 cup cottage cheese (I used Ricotta)
- 1 medium onion, finely chopped (1/2 cup)
- 1⁄2 cup chopped pitted olive (I used black)
- Heat 3 tblsp.
- oil, chili powder and flour in a small saucepan to make a paste.
- Add water gradually to make a smooth sauce; add vinegar, garlic powder, onion powder, salt and oregano.
- Bring to boiling; lower heat; simmer, uncovered for 3 minutes.
- Pour vegetable oil or melt lard to depth of 1/4 inch in a small skillet.
- Holding each tortilla with tongs, quickly dip into hot fat just long enough to soften, 3 to 4 seconds.
- Drain on paper towels.
- 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.
- I used a 13x9x2 pan.
- Pour sauce over enchiladas.
- Sprinkle with remaining cheese.
- Bake at 350 degrees for 20 minutes or until bubbly.
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!
I just made the sauce from the recipe and it was great. I used it for Recipe #343195. I LOVED that it only needed water and basic spices, etc. to prepare, but it really turns out as a traditional enchilada sauce! Thanks Keen, for posting. Roxygirl
The cottage cheese made these sooo creamy! I didn't use any lard, used my own enchilada sauce, fat free refried beans & used a whole wheat flour tortilla (did not fry it). I used about 1/4 cup beans & added a little fat free sour cream into the filling. I added some chili powder & cumin as well (love flavorful foods) & used reduced fat mexican cheese. I couldn't believe how fast this was! It was done in 20 minutes in my toaster oven (I baked it at 400). Thank you for sharing! Great way to use up leftover beans.