Prep 15 mins
Cook 20 mins
A great meal that comes together fast and can be made as spicy as you like. PLEAE NOTE: The enchilada sauce makes about twice as much as you need for the enchiladas - the rest can be frozen! You can also make the dish a day ahead, store covered in the fridge. Sprinkle on the remaining cheese just before popping in the oven.
- 1⁄4 cup vegetable oil
- 1⁄4 onion, finely chopped
- 2 tablespoons flour
- 1⁄2 teaspoon dried chipotle powder
- 3 teaspoons pureed chipotle chiles
- 1 (8 ounce) can tomato sauce
- 1 1⁄2 cups water
- 1⁄2 teaspoon ground cumin
- 1 tablespoon garlic powder
- 2 teaspoons kosher salt
- 6 corn tortillas
- 1⁄4 cup refried beans
- 1⁄2 cup grated cheddar cheese
- 3 tablespoons sour cream
- 1 teaspoon adobo sauce
- To make enchilada sauce: Sauté onion in the oil on med-high heat for 5 minutes. Add flour and chipotle powder and cook until golden brown, stirring constantly to prevent scorching. Add the rest of the sauce ingredients bring to a boil and then simmer for about 10 minutes.
- While sauce is simmering, preheat oven to 350 degrees.
- Add enough oil to a skillet to cover the bottom. Fry the tortillas for a few seconds – long enough to soften – remove and drain on paper towels.
- Mix together beans, half the cheese, the sour cream and adobo.
- Fill each tortilla with 1/6th of the bean mixture. Roll up and place seam side down in a baking dish just large enough to fit the enchiladas.
- Cover with enchilada sauce, sprinkle on remaining cheese and bake for 20 minutes until bubbly.
- Great served with additional sour cream, sliced avocado and your favorite salsa.