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Cheese And Bean Enchiladas

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“These are really tasty with out all of the extra prep time that some other recipes have. Prep and cook time is appoximate.”
READY IN:
1hr
SERVES:
4
YIELD:
8 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 3 tblsp.
  2. oil, chili powder and flour in a small saucepan to make a paste.
  3. Add water gradually to make a smooth sauce; add vinegar, garlic powder, onion powder, salt and oregano.
  4. Bring to boiling; lower heat; simmer, uncovered for 3 minutes.
  5. Pour vegetable oil or melt lard to depth of 1/4 inch in a small skillet.
  6. Holding each tortilla with tongs, quickly dip into hot fat just long enough to soften, 3 to 4 seconds.
  7. Drain on paper towels.
  8. 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.
  9. I used a 13x9x2 pan.
  10. Pour sauce over enchiladas.
  11. Sprinkle with remaining cheese.
  12. Bake at 350 degrees for 20 minutes or until bubbly.

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