Enchiladas With Refried Beans & 2 Sauces Recipe

Mexican Recipes To-Go

Mexican Enchilada Recipes

Ingredients:

1 tbsp Vegetable oil
1 medium Onion, finely chopped
1 medium Green bell pepper, finely
Chopped
3 Cloves garlic, crushed
1 tsp Chili powder
1 tsp Ground cumin
1 tsp Dried oregano
2 15 oz
Rinsed and drained
3/4 cup Frozen corn kernels
Thawed
1/2 cup Vegetable broth
3 tbsp Cilantro, finely chopped
1/4 tsp Salt
1/4 tsp Black pepper
Mazola no-stick cooking
Spray
12 6 inch
1/4 cup Sour cream, light
Pinto beans, canned
Corn tortillas, warmed

Instructions:

In 12" skillet over medium heat, heat oil; add onion, green pepper,
and garlic; cook 3 to 4 minutes until softened. Add chili powder,
cumin and oregano; cook and stir 1 minute. To mixture in skillet add
beans, corn, broth, cliantro, salt & pepper; bring to boil, stirring.
Reduce heat to medium-low; cook 5 to 10 minutes, stirring
occasionally until most of liquid has been absorbed. Meanwhile, heat
overn to 350F; spray 12x8x2" baking dish wih no-stick cooking spray.
Remove skillet from heat; using back of spoon, mash half or all of
beans, depending on texture desired. Place one warm tortilla flat on
work surface; spoon 3 to 4 tablespoons bean mixture down center, roll
up.

Repeat procedure with remining tortillas and bean mixture, placing
each enchilada as if it is rolled in prepared baking dish. Spoon
Salsa Verde or Red Enchilada Sauce over enchiladas; bake 15 to 20
minutes to heat through. Serve immediately accompanied by sour cream,
if desired, and any remaining sauce.

Recipe By : Redbook - May 1994

From: El Charro Cafe Favorite Recipes

Servings: 4

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Watermelon --it's a good fruit. You eat, you drink, you wash your face. Enrico Caruso

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