Friday, October 28, 2011

Red Bean Enchiladas

I know it sounds bleh, but really good and easy to make. I was having a craving for red chili smothered burritos but this seemed easier!

Prep: 10-15min Cook: 30min Preheat Oven: 350° Makes: 9”x13” dish

1-30oz can Rosarita Traditional Refried Beans (about 4 cups) 1-28oz can La Victoria Red enchilada Sauce (about 4 cups) 6 large flour tortillas
2-3 cups shredded cheese (depending on how much cheese you like)

In a 9”x13” casserole dish, line with Pam spray.

Layers: Pour ½ cup of red enchilada sauce in the bottom of pan & spread. Using two tortillas for each layer, divide one tortilla in half for the outsides(round side towards the center) and one tortilla in the center. Spread about half the beans over tortillas. Sprinkle with cheese. Pour 1½ cup of sauce over cheese. Repeat the tortilla layer. Spread the rest of the beans over the tortillas. Sprinkle with cheese again. Pour 1½ cup of sauce over the cheese. Repeat the tortilla layer. Spread the rest of the sauce over the last layer of tortillas. Sprinkle with cheese.

Place in pre-heated oven for 30 minutes or until sides are bubbly. Serve with shredded lettuce, diced tomatoes & sour cream.

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