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Prep 15 mins
Cook 20 mins
Excellent enchiladas with only 3 grams of saturated fat. (This recipe was received from www.deliciousdecisions.org)
- In a small bowl, stir together tomato sauce and salsa. Using about half the tomato sauce mixture, brush both sides of each tortilla. Stack tortillas on a plate and set aside. (This allows tortillas to soften.).
- In a large skillet, cook beef over medium-high heat until brown, about 5 minutes, stirring occasionally. Place in a colander and rinse under hot water. Drain well. Wipe skillet with a paper towel. Return beef to skillet. Stir in refried beans, chili powder, cumin and pepper. Cook and stir for 2 minutes, or until heated through.
- Preheat broiler.
- Spoon about 1/4 cup of the mixture down the center of each tortilla. Roll up tortillas and place, seam side down, in a 10x6x2-inch or 9x9x2-inch.
- glass baking dish. Top with remaining tomato sauce mixture.
- Broil 4 inches from the heat for 5 minutes, or until browned.
- Sprinkle with cheese. Let stand 5 minutes before serving.
- Cook's Tip: Not all baking dishes can take the intense heat of the broiler. Make sure the one you choose has tempered glass to withstand high heat. Look on the bottom of the dish for an indication or read the manufacturer's directions that came with the baking dishes.
These enchiladas were quite good! Until this recipe, I never thought of mixing the beef with the beans. So much easier to distribute both throughout that way! The one change I did make, however, was to use flour tortillas. This way, the tortillas stayed intact, and since I didn't have to soak them, I had more sauce to go over the top. Great recipe!
I liked this very much. The tortillas started to crack and fall apart when I tried to make enchiladas (in spite of being brushed with the sauce) so I just tore them into largish pieces and layered this into a casserole. Yum!