REFRIED BEAN ENCHILADAS
These yummy meatless bundles are so fast and easy to prepare. The recipe, which came from my sister-in-law, is a favorite for both our families. -Carolyn Sykora, Bloomer, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 384 calories, Fat 11g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 729mg sodium, Carbohydrate 48g carbohydrate (2g sugars, Fiber 7g fiber), Protein 24g protein. Diabetic Exchanges
REFRIED BEAN AND CHEESE ENCHILADAS
Very yummy! I grew up making these with my mom and sisters, and everyone I knew loved them! They're easy to make and incredibly tempting! Add chicken or cilantro if you like. I suggest pairing it with easy-to-make boxed Mexican rice.
Provided by hunni662
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 478.8 calories, Carbohydrate 55.4 g, Cholesterol 55 mg, Fat 19.6 g, Fiber 12.4 g, Protein 22.7 g, SaturatedFat 11.3 g, Sodium 1056 mg, Sugar 1.9 g
SATURDAY NIGHT CHICKEN, CHEESE AND REFRIED BEAN ENCHILADAS
Lots of fun to make and especially eat! I am a vegetarian, so I have substituted vegetarian "chicken" in this recipe and it was fabulous, but if you are a meat-eater you can use the same amount of real chicken instead with the same delicious outcome. I also used a combination of mozzarella and cheddar cheeses because Mexican cheeses aren't available to me here in England but if you would prefer monterey jack or other Mexican cheeses go right ahead and use them instead. These were soooooooo good. Enjoy!
Provided by Shannon Cooks
Categories Cheese
Time 55m
Yield 8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 611.8, Fat 36.9, SaturatedFat 20.6, Cholesterol 133.9, Sodium 803.9, Carbohydrate 36.8, Fiber 5.3, Sugar 3.8, Protein 33.8
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- Heat vegetable oil in a medium skillet over medium-high. Working one at a time, fry tortilla, turning once, until just starting to brown and crisp, about 10 seconds per side. Transfer the tortilla to paper towel lined plate to drain. Repeat with remaining tortillas.
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