Joan Langhoff made this for her 40th birthday party. She is from California so I trust her with Mexican recipes. I think it’s delicious and I’ve made it many times.
It’s also very versatile. You can make more sauce if you like it saucy. Add more cheese and or beans if you like. Add shredded chicken. Add sautéed peppers.
Use any size tortilla. I use flour tortillas. Sometimes I cut the large ones in half before I fill them. Depends on the crowd. It also depends on the size pan you have to use. Experiment!
Ingredients
2 tablespoons olive oil
1- small to medium onion, minced
1-2 cloves garlic
2 teaspoons cumin
2 teaspoons oregano
1-2 tablespoons chili powder
1-15 ounce can tomato sauce
1 cup broth
1- 15 ounce can beans of choice, not drained, mashed with a fork or potato masher
1 pound grated Mexican or cheddar cheese
6-10 tortillas, depending on size
Directions
- Preheat oven to 350 degrees F. Heat a large fry pan over medium heat. Add olive oil
- Add onion and sauté till translucent.
- Add garlic and sauté 30 seconds.
- Stir in spices for 1 minute
- Add tomato sauce and broth
- Cover and simmer 10-15 minutes
- Spoon about 1 cup sauce into bottom of a 9×13 inch baking pan
- Lightly dip one side of a tortilla into the sauce. Then flip over and dip again
- Place this tortilla in the baking dish.
- Spoon about 1/4 cup beans into middle of tortillas making a line down center
- Spoon about 1/2 cup cheese over beans
- Roll up tortilla and place seam side down in pan
- Continue with remaining tortillas
- Pour remaining sauce over tortillas. Sprinkle cheese over sauce
- Cover and bake at 350 degrees until bubbly. About 20 minutes
Enchilada sauce, cheese, mashed beans, and tortillas
Dip a tortilla into sauce
Flip tortilla and dip the other side
Filled tortillas ready for the oven
If you want to cover the tortillas with sauce then double the sauce ingredients.
Voila!
NSF 1/08
Revised 1/26
nina in the kitchen 