Spicy Refried Bean Enchiladas with Creamy Cheesy Red Sauce

The beans were simply simmered for about two hours with homemade Adobo seasoning and a crumbled Guajillo chile.

about 2 cups refried beans
1 1/2-2 cups shredded Mexican blend cheese
1 onion, minced

Creamy Red Sauce
2 T vegetable oil
1 onion, minced
2 cloves garlic, minced
2 T chili powder
1/2 t cumin
1 cup vegetable broth
1 small (14.5 oz) can tomatoes, pureed
1 cup canned jalapeno cheese dip
Enchiladas
about 2 cups refried beans
2 cups shredded Mexican blend cheese, divided
1 onion, minced
12 (6 inch) corn tortillas

In a large frying pan over medium heat, add oil. Saute onion til soft, about 10 minutes, being careful not to brown. Stir in garlic and saute another minute or so. Stir in spices. Increase heat to high and add broth and tomatoes. Bring to a boil; reduce heat to medium low and simmer for about 20 minutes or til thickened, stirring often. http://media-files.gather.com/images/d923/d671/d745/d224/d96/f3/full.jpg
Whisk in cheese dip and bring to a simmer. Remove from heat. Pour about 1 cup in bottom of a 13x9" pan coated with cooking spray.

Preheat oven to 350°.

Dip tortillas one at a time in remaining sauce. Place about 1/4 cup bean mixture down the center of each tortilla. Sprinkle with onion. http://media-files.gather.com/images/d924/d671/d745/d224/d96/f3/full.jpg
Roll up and place seam side down in pan.
Pour remaining sauce over top; sprinkle with cheese. Bake 25 minutes or til hott and bubbly. Let rest 10 minutes before serving.
I served the enchiladas with homemade jalapeno salsa.http://media-files.gather.com/images/d922/d671/d745/d224/d96/f3/full.jpg

Comments

Post a Comment

Popular posts from this blog

~Big Al's~ Subs

Image
 I was inspired by this article from my sister Rob, who explains who Big Al is and what he has meant to legions of hungry people in a small town: http://www.gather.com/viewArticle.jsp?articleId=281474977272353&nav=Namespace What makes Big Al's subs better than any others that I have tried are the buns. He uses the same dough recipe as he does for the pizza. This is what I have tried to recreate here. I also made the sub sauce, which is near world famous. I don't think anyone who orders a sub from Big Al's does not also get a side of the sauce. (Well, other than me, but Matt likes it, so of course I had to make it). This is my version of the Big Al's Special complete with sub sauce. Homemade Sub Buns (recipe follows) Capicola Genoa Salami Provolone Cheese Lettuce, tomato and onion Pepperoncini (optional. They aren't authentic to an Al's) Al's Sub Sauce (recipe follows) Homemade Sub Buns I use this pizza dough recipe, which I really like:
Read more

Magic Cookie Bars Recipe

Image
One of my favorite cookie bars of all! 1/2 cup butter, melted 1 1/2 cups vanilla wafer crumbs 1 (14 ounce) can sweetened condensed Milk 2 cups semisweet chocolate chips 1 1/3 cups flaked sweetened coconut 1 cup chopped walnuts Preheat oven to 350°. Coat 13x9" baking pan with non stick cooking spray. Combine vanilla wafer crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a spatula. Bake 25 minutes or til lightly browned. Cool. Cut into bars.
Read more

Mario Batali's Pasta with Roasted Cauliflower

Image
This pasta was absolutely fantastic! 1/2 head cauliflower, broken into florets olive oil, divided salt and freshly ground black pepper 3 garlic cloves, minced 2 anchovies 1 small (14.5 oz) can diced tomatoes 2 cups hot cooked pasta (I used cavatappi) 1/4 cup freshly grated Parmesan chopped fresh parsley leaves pinch saffron 1 T pine nuts, lightly toasted Preheat oven to 350°. Place cauliflower on a large baking pan and drizzle with a little olive oil and sprinkle generously with salt and pepper. Roast for about 15-20 minutes or til lightly golden. Remove and set aside. In a large saucepan, heat oil over medium heat. Cook garlic for a few seconds; mix in anchovies, tomato and garlic. Stir til the anchovies dissolve, about 5 minutes. Toss hot pasta with cauliflower, anchovie mixture, parsley, Parmesan, parsley and saffron. Taste and adjust as desired. Stir in pine nuts and serve immediately. I served the pasta with grilled Texas toast.
Read more