Enchiladas are a perfect way to end a busy day. They're enjoyed by families across the country, in a variety of ways. Whether enchiladas are a regular part of your family's menu or you've never made them yourself before, this recipe is for you.
This recipe is easy enough for novice cooks, but unique enough to satisfy even the most seasoned enchilada enjoyers. You'll only need five ingredients to make this recipe shine. As for flavor, we've gone with a satisfying chipotle-bean combination.
The sky really is the limit when it comes to types of enchilada fillings. This particular option fits the Mexican theme very well, so you won't be making anything too out of the ordinary. For the beans, you can choose to use either pinto or black beans. Pick your favorite, or choose the cheaper option at the store.
In terms of preparation, it isn't hard. Follow the ingredients as they're written, and you'll do just fine even if this is your first time making enchiladas. This can make for an exceptionally pleasant dinner that your family will ask for again and again.
Chipotle-Bean Enchiladas
Ingredients:
10 (6-inch) corn tortillas
1 (15-ounce) can pinto beans or black beans, rinsed and drained
1 tablespoon chopped chipotle pepper in adobo sauce
2 cups shredded four-cheese Mexican-style blend (8-ounces)
2 (10-ounce) cans enchilada sauce
Directions:
1. Stack tortillas; wrap tightly in foil.
2. Bake in a 350°F oven for 10 minutes or until warm.
3. For filling, combine beans, chipotle, 1 cup of the cheese, and ½ cup of the enchilada sauce.
4. Spoon about ¼ cup filling onto one edge of each tortilla.
5. Roll up each tortilla.
6. Arrange tortillas, seam side down, in a greased 2-quart rectangular baking dish.
7. Top with remaining sauce.
8. Bake, covered, in a 350°F oven for 25 minutes or until heated through.
9. Sprinkle with remaining cheese.
10. Bake, uncovered, about 5 minutes more until cheese melts.