Refried Bean And Cheese Enchiladas Recipes

Steps:

• In a large bowl, combine the beans, cottage cheese and 1 cup cheddar cheese; set aside. For sauce, in a large nonstick skillet, whisk the oil, flour, chili powder, garlic powder and salt until smooth. Gradually stir in the water, vinegar and onion. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Dip both sides of each tortilla into sauce. Place about 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a 13x9-in. baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Cover and bake at 350° for 20-25 minutes or until heated through.

Steps:

• Heat oven to 350°F.
• Mix beans, onions, 1 cup cheese and 1/2 cup salsa until blended.
• Spread remaining salsa onto bottom of 13x9-inch baking dish sprayed with cooking spray.
• Spoon 1/4 cup bean mixture down center of each tortilla; roll up. Place, seam sides down, over salsa in baking dish. Top with remaining salsa and cheese.
• Bake 20 min. or until heated through.

Steps:

• Combine both cheeses.
• Combine chicken, refried beans and salsa. Add 3 cups of combined cheeses.
• Heat oil in small skillet.
• Soften each tortilla in oil, approximately 5 seconds per side. Dip in enchilada sauce.
• Immediately fill with some of chicken mixture; roll and place in 13x9 pan.
• Repeat with remaining tortillas and filling.
• Top enchiladas with remaining sauce and cheese.
• Bake at 350º for 20-30 minutes, until cheese is melted and bubbly.

Steps:

• Brown the ground beef and onion.
• Stir in taco seasoning mix, refried beans, green chilies, beef broth, and 1/2 cup enchilada sauce.
• Cook on medium heat until thick.
• Stir occasionally for 10-15 minutes. Remove from heat.
• Fill each tortilla with about 1/3 cup of the mixture and a small handful of cheese.
• Roll tight and place them seam side down, side by side in a 13x9-inch baking pan.
• Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
• Bake on 350°F for 15-20 minutes.

Steps:

• Boil Lentils in water for 15 minutes.
• Drain water from Lentils and return to pan.
• Mix Refried Beans, and Green Chiles in with Lentils.
• Spoon mixture into Corn Tortillas, and roll, placing seam down into a 13x9" pan.
• Pour full can of Enchilada Sauce on Top and make sure everything is covered.
• Spread Cheddar Cheese on top.
• Sprinkle Olives and Jalepenos on top.
• Cook in the oven at 350 degrees for 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Mix refried beans, 1 1/2 cup Mexican cheese blend, and onion in a microwave-safe bowl; heat in microwave until cheese is melted, about 1 minute.
• Stack tortillas, 3 at a time, on a microwave-safe plate; heat in microwave until warmed, about 30 seconds. Repeat with remaining tortillas.
• Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of each tortilla in enchilada sauce. Spoon bean filling down the middle of each dipped tortilla and wrap tortilla around filling. Arrange filled tortillas in the prepared baking dish. Pour remaining enchilada sauce over filled tortillas and sprinkle remaining cheese over sauce layer. Cover dish with aluminum foil.
• Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.

Steps:

• 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.

Steps:

• Melt 2 tablespoons butter in a large skillet over medium heat. Place the peppers, garlic, onion and chiles in the skillet.
• Cook until onions are translucent.
• Add cubed cooked chicken, refried beans and juice of the lime. Cook for five minutes over low heat. Mix in 1/4 cup mozzarella and 1/4 cup cheddar. Set skillet aside.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt 1/4 cup butter (4 tablespoons) in a medium saucepan over low heat.
• Gradually stir in the flour and half-and-half. Mix in the cilantro, sour cream, and 1 cup each of shredded cheddar and mozzarella cheese. Cook and stir until cheeses are melted. Add 1/2 cup milk and two teaspoons cumin and stir until well integrated. The sauce will have a slightly gooey consistency.
• Spread 1/4 cup of the sauce on the bottom of a 9x13 inch baking dish.
• Roll chicken/bean mixture into enchiladas using the 8 tortillas and line up in baking dish.
• Spread cheese sauce on top with a spatula.
• Top with remaining shredded mozzarella and shredded cheddar (you should have 1/2 cup of each remaining).
• Bake 30 minutes in the preheated oven, until cheese is melted and lightly browned.