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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I love these cheese enchiladas. My mom has had this recipe forever. I'm sure you could add chicken or some other meat if you like, but I like these just the way they are! Ingredients:
12 small corn tortillas |
1 cup grated cheddar cheese |
2 (11 ounce) cans red enchilada sauce |
1 (15 ounce) can pinto beans |
1 tablespoon shortening |
1/2 cup water |
1 teaspoon salt |
1/8 teaspoon pepper |
1 tablespoon chopped onion |
3 tablespoons canned green chilies |
1/2 lb grated cheddar cheese |
Directions:
1. Over medium heat add pinto beans to skillet. Mash beans a little and add shortening and water. Simmer for 5 minutes.
2. Add salt, pepper, and onions and cook for another 5 minutes.
3. Add green chilies and 1/2 lb grated cheese. Mix well.
4. Spray 13x9x2 baking dish with cooking spray and pour 1 can enchilada sauce on bottom. Fill each tortilla with cheese/bean mixture, roll and place in dish.
5. Top with remaining can of enchilada sauce and 1 cup (or more!) grated cheese. Bake for 20 minutes at 350.
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