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Enchiladas

Posted By CindyP On June 16, 2010 @ 1:02 am In All Recipes,Beans,Beans, Grains & Rice,Beef,Casserole,Leftovers,One Dish Meal,Poultry,Tortillas & Pitas | No Comments

Filling:
Heat refried beans if using. Add cooked meat to the beans. Stir in 2 cups (or 1 can) of the enchilada sauce. Mix in 1 cup of the shredded cheese until melted. Turn off heat; set aside.

Assembly:
Step 1 – With the remaining 2 cups (or 1 can) of Enchilada Sauce in a shallow pan or bowl, dip Tortilla Shell in the Enchilada Sauce, both sides, and put on a dinner-size plate.

Step 2 – Spread a couple spoonfuls of Bean & Meat mixture over Tortilla Shell, leaving at least an inch at the top side. Sprinkle a little cheese on top.

Step 3 – Beginning at the bottom, roll up to the top, place in a sprayed pan. I use my big lasagna pan. You could use 2 smaller ones.

Step 4 – Sprinkle remaining cheese on top. If you have any remaining enchilada sauce, you can pour it into the pan, though I don’t usually have any left. Place into a 350 degree oven and bake until cheese is melted, about 20-30 minutes.


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