BEAN AND CHEESE ENCHILADAS

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Bean and Cheese Enchiladas image

These are really quick and easy-to-make enchiladas. You can use both cans of beans, or cut back to one.

Provided by Mark H.

Categories     Cheese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

12 corn tortillas
2 (15 ounce) cans ranch style beans or 2 (15 ounce) cans chili beans (Ranch Style is a brand. If not available in your area, use any brand of chili beans)
3 -4 cups of shredded cheddar cheese or 3 -4 cups monterey jack and cheddar cheese blend
1 medium onion, diced (optional)
sour cream
jalapeno
guacamole
lettuce
tomatoes

Steps:

  • Completely, but lightly cover both sides of one tortilla with shortening (Don't be afraid to use your hands), then place the tortilla on a microwave-safe plate.
  • Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, shortening side up.
  • Repeat Step 2 until all tortillas are stacked, then microwave the entire stack on high for about 4 minutes and allow to cool.
  • Place shredded cheese in a bowl (if using diced onions, mix them in with the cheese now).
  • Lightly cover the bottom of a baking dish (mine is 13x9, I think) with some of the juice from the beans (This will prevent the tortillas from becoming stiff and chewy as they cook).
  • Place a generous portion of the cheese/onion mixture onto a tortilla, then roll the tortilla like a cigar (not too tight though).
  • Place into the baking dish, seam side down to prevent the enchilada from unrolling.
  • Repeat until all tortillas have been stuffed, rolled and placed into the baking dish.
  • Cover the enchiladas with the beans and any leftover cheese/onion mixture.
  • Bake at 350 for 20-30 minutes, depending on your oven.
  • Allow to cool for 5 minutes, top with any, all, or none of the optional toppings, and serve.

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