"The belly rules the mind."--Spanish Proverb

Cheese Enchiladas Recipe

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This recipe for Cheese Enchiladas, by , is from The greenwell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

marla greenwell
Added: Sunday, October 26, 2008


Preheat oven to 350

16 oz can of enchilada sauce
12 corn tortillas
vegetable oil
2 cups shredded Monterey jack cheese
1 cup sautéed onions
1 cup cooked rice
1 cup black beans

Mix rice, beans, onion and 1 1/2 cups of the cheese together in a bowl

Heat 1/2 inch of vegetable oil in a skillet. dip tortillas in one at a time to soften them.

Fill each tortilla with 1/12 of the mixture and roll up. Place into casserole dish. Top enchiladas with the sauce and remaining cheese.

Cover and bake at 350 for about 15 minutes. Uncover and bake for an additional 5 minutes or until the cheese is melted.




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