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1
Preheat oven to 350F.
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2
Oil 13x9x2-inch glass baking dish.
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3
Heat 3 tablespoons oil in large skillet over medium-high heat.
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4
Add onions and garlic and saute until onions are golden, about 8 minutes.
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5
Add beans, 1 1/2 cups milk, and 1 1/2 cups water; simmer until onions are tender, stirring occasionally, about 10 minutes.
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6
Mash beans coarsely in skillet.
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7
Mix in chile and all spices; season with salt and pepper.
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8
Add more milk or water by 1/4 cupfuls to thin bean mixture to slightly soupy consistency.
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9
Heat remaining 1/4 cup oil in another large skillet over medium-high heat.
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10
Add 1 tortilla at a time; cook until tortilla softens, about 30 seconds per side.
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11
Transfer tortilla to work surface.
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12
Place 1 heaping tablespoon cheese in center of each tortilla; fold in half.
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13
Place in prepared dish, overlapping tortillas slightly.
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14
Top with bean sauce.
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15
Bake until enfrijoladas are heated through and sauce is bubbling, about 20 minutes.
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16
Sprinkle with remaining queso ranchero and cilantro.
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17
Serve with sour cream.
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18
*Mildly salty cheese that crumbles easily; also labled queso fresco or queso casero.
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19
Queso cotija or mild feta can be used instead.
