Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 or 3 cups of Julies refried beans (see recipe on page 32)
1 or 2 packs of tortilla wraps of your choice (corn, spinach or whole wheat)
sour cream
shredded cheese of your choice 2 or 3 cups
salsa
large rectangular baking casserole dish
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Directions: |
Directions:Grease a large baking dish so enchiladas do not stick.
Lay a wrap open in the dish, fill with refried beans and spoon small dots of sour cream along on the top of the beans. Spoon some salsa on top of sour cream and top with plenty of shredded cheese. Roll wrap around beans and slide to end of dish. Continue to fill wraps and push in close to the next. This will make a large casserole of 8 -10 enchiladas. I like to spread more salsa with a spoon over the top of them then sprinkle more shredded cheese over all. Cover with foil and bake at 350º for about an hour. Remove foil towards the end of baking to crisp up the top, |
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Number Of
Servings: |
Number Of
Servings:3-4 |
Preparation
Time: |
Preparation
Time:1 to 1.5 hours |
Personal
Notes: |
Personal
Notes: This recipes goes great with Mexican corn. In a sauce pan, cook about 2 cups of corn. Add some chopped onion and red or green pepper, a cooked tomato with a little chile powder and cumin for seasoning.
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