Enchiladas Recipe

Name: Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. vegetable oil; 1 medium onion, chopped; 2 c. refried beans; 1 tsp. salt; 1/2 tsp. garlic powder or 1 clove garlic, diced; 1/2 tsp. ground cumin; 1/2 tsp. ground coriander; 2 c. shredded Cheddar cheese; 12 corn tortillas; Chili-Tomato sauce (recipe follows)

Servings: persons

1 Tbsp. vegetable oil
1 medium onion, chopped
2 c. refried beans
1 tsp. salt
1/2 tsp. garlic powder or 1 clove garlic, diced
1/2 tsp. ground cumin
1/2 tsp. ground coriander
2 c. shredded Cheddar cheese
12 corn tortillas
Chili-Tomato sauce (recipe follows)

1
Heat oil in skillet and cook onion until browned.
2
Place refried beans, salt, garlic powder and spices in skillet and heat through.
3
Pour about half of the Chili Sauce in ungreased 3-quart baking dish.
4
Warm tortillas (directions on package).
5
Place 1/3 cup bean mixture on tortilla and roll up.
6
Place flap side down in sauce in baking dish.
7
Repeat until all tortillas are used.
8
Pour remaining sauce over all.
9
Bake, uncovered in 350u00b0 oven for 15 to 20 minutes.

937

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Tbsp. vegetable oil, 1 medium onion, chopped, 2 c. refried beans, 1 tsp. salt, and more.

Yes, Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Enchiladas

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