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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. Ingredients:
1/4 cup vegetable oil |
1/4 onion, finely chopped |
2 tablespoons flour |
1/2 teaspoon dried chipotle powder |
3 teaspoons pureed chipotle chiles |
1 (8 ounce) can tomato sauce |
1 1/2 cups water |
1/2 teaspoon ground cumin |
1 tablespoon garlic powder |
2 teaspoons kosher salt |
6 corn tortillas |
1/4 cup refried beans |
1/2 cup grated cheddar cheese |
3 tablespoons sour cream |
1 teaspoon adobo sauce |
oil |
Directions:
1. 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.
2. While sauce is simmering, preheat oven to 350 degrees.
3. 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.
4. Mix together beans, half the cheese, the sour cream and adobo.
5. 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.
6. Cover with enchilada sauce, sprinkle on remaining cheese and bake for 20 minutes until bubbly.
7. Great served with additional sour cream, sliced avocado and your favorite salsa.
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