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1
To make the REFRIED BEANS: Place the drained beans, butter, salt and green chilies in a food processor and puree until smooth.
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2
To make the ENCHILADA SAUCE: Melt butter/margarine in a sauce pan.
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3
Make a roux by browning flour in melted butter/margarine.
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4
Add spices and tomato paste; stir until well blended into roux.
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5
Add water gradually, stirring constantly.
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6
Heat until boiling.
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7
Add broth and continue simmering and stirring until desired thickness is achieved.
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8
To make LAYERS: Brown the ground beef with onion, and drain.
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9
Prepare with taco seasoning as directed on the package.
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10
Place a thin layer of enchilada sauce at the bottom of a small, rectangular baking dish that has been sprayed with cooking spray.
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11
Place 3 tortillas in the pan, layering slightly.
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12
I cut the edges of the two side ones to better fit the pan.
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13
Spread 1/3 of the refried beans over the tortillas.
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14
Spread 1/3 of the meat over the beans.
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15
Add 1/3 of the sauce.
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16
Add 1/3 of the cheese.
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17
Repeat 2 more times ending with the cheese.
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18
Spray the bottom of a piece of foil and cover the pan.
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19
Bake at 350 degrees for 45 minutes or until bubbly.
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20
Remove from the oven and allow it to cool for 15 minutes before cutting.
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21
Top individual servings with desired condiments.
