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

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