This makes 4 servings
Carb: 51.8. Fat: 25. Protein: 27
- 8 corn tortillas
- 16 oz tomato sauce
- 12 oz queso fresco
- 1 can refried beans
- 3 tsp chili powder
- 1 tsp cumin
In a medium sauce pan add and toast the chili powder and cumin over a low heat with care not to burn it then add the tomato sauce and bring to a simmer.
You’ll need to heat your tortillas so that when you roll your enchiladas they don’t crack. I normally do this by tossing them in the oven with the broiler on and having them down on the bottom of the oven so they don’t dry out or burn. It doesn’t take too long for them to heat- maybe a minute or two total- you’ll notice a difference in how they feel/move. Then take out and set aside.
Next you’ll want to preheat your oven to 400. And bring out your baking dish. Next it’s time to assemble them.
I use a piping bag for the beans but if you don’t have one you could use a ziplock bag and cut a small tip of one corner off or just apply the beans with a spoon.
You’ll want to coat the bottom of your baking dish with a thin layer of sauce. Dip your tortilla into the sauce, then add your beans and cheese to the center then roll the tortilla up and place in the baking dish seam side down- repeat with the remaining supplies- leaving enough cheese to sprinkle on the top (about 1/3). If there is left over sauce pour it over the enchiladas then sprinkle with top with the cheese.
Place the baking dish in the oven and bake for 20 minutes. Serve two enchiladas per person. These can be served with rice, lettuce and tomato.
My notes on this recipe:
These are definitely delicious! They are pretty easy to make once you get the hang of it. A total comfort dish. I really like this with a side of yellow rice and some fresh lettuce! So yummy!