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Enchiladas Recipe

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This recipe for Enchiladas, by , is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kate Meyvis
Added: Saturday, July 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 Tbsp. taco seasoning
1 can diced tomatoes
1 can black beans, drained and rinsed
frozen corn, amount approx. equal to black beans
1 package of shredded cheese
1 package tortillas
(optional, for more sauce, 1 small 8 oz can of tomato sauce)

Directions:
Directions:
- Drain the liquid from the tomatoes into a bowl and add 2 Tbsp taco seasoning and about 1/4-1/3 cup water. Mix with a whisk, set aside.
- Place beans, tomatoes, and 2 Tbsp seasoning in a skillet and heat until well mixed (you may need to add a little water, about 1/4 cup, to keep it from burning)
- Spray a 9x13 pan with cooking spray. Brush a tortilla with tomato juice/seasoning mixture on both sides. Place 1/8th of the bean mixture, corn and some cheese in the center and roll. Fit in pan with outer flap of tortilla down. Repeat.
- Dump the rest of the tomato juice/seasoning mixture over enchiladas and cover with more shredded cheese.
- Bake on 350 F for about 20 minutes (until cheese is melted, you don't need to cook them very long because the filling is already hot)
***If you want more sauce, instead of draining the tomatoes, use a 8oz can of tomato sauce with the seasoning for the sauce and don't add any water to the beans and tomatoes.

Number Of Servings:
Number Of Servings:
8 enchaladas
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
You can substitute ground beef or chicken for the black beans.
*The homemade taco seasoning that is best with these enchiladas is in this cookbook's "Miscellaneous" section.

 

 

 

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