Chipotle Bean Enchiladas

"A great meal that comes together fast and can be made as spicy as you like. PLEAE NOTE: The enchilada sauce makes about twice as much as you need for the enchiladas - the rest can be frozen! You can also make the dish a day ahead, store covered in the fridge. Sprinkle on the remaining cheese just before popping in the oven."
 
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Ready In:
35mins
Ingredients:
16
Serves:
6
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ingredients

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directions

  • To make enchilada sauce: Sauté onion in the oil on med-high heat for 5 minutes. Add flour and chipotle powder and cook until golden brown, stirring constantly to prevent scorching. Add the rest of the sauce ingredients bring to a boil and then simmer for about 10 minutes.
  • While sauce is simmering, preheat oven to 350 degrees.
  • Add enough oil to a skillet to cover the bottom. Fry the tortillas for a few seconds – long enough to soften – remove and drain on paper towels.
  • Mix together beans, half the cheese, the sour cream and adobo.
  • Fill each tortilla with 1/6th of the bean mixture. Roll up and place seam side down in a baking dish just large enough to fit the enchiladas.
  • Cover with enchilada sauce, sprinkle on remaining cheese and bake for 20 minutes until bubbly.
  • Great served with additional sour cream, sliced avocado and your favorite salsa.

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RECIPE SUBMITTED BY

i cook alot
 
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