CHEESE AND BEAN ENCHILADAS
These are really tasty with out all of the extra prep time that some other recipes have. Prep and cook time is appoximate.
Provided by keen5
Categories Cheese
Time 1h
Yield 8 enchiladas, 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat 3 tblsp.
- oil, chili powder and flour in a small saucepan to make a paste.
- Add water gradually to make a smooth sauce; add vinegar, garlic powder, onion powder, salt and oregano.
- Bring to boiling; lower heat; simmer, uncovered for 3 minutes.
- Pour vegetable oil or melt lard to depth of 1/4 inch in a small skillet.
- Holding each tortilla with tongs, quickly dip into hot fat just long enough to soften, 3 to 4 seconds.
- Drain on paper towels.
- To assemble: Place 1 tablespoon each refried beans, Jack cheese, cottage or ricotta cheese, onion and olives down center of each tortilla; roll up; place seam-side down in shallow baking dish just large enough to hold enchiladas.
- I used a 13x9x2 pan.
- Pour sauce over enchiladas.
- Sprinkle with remaining cheese.
- Bake at 350 degrees for 20 minutes or until bubbly.
CHEESY BEAN ENCHILADAS
These are very yummy enchiladas with a creamy bean filling and cheesy topping. Inexpensive to make, wonderful if you're on a budget.
Provided by Karamia
Categories Cheese
Time 30m
Yield 5-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350. Saute onion and garlic in oil until onions are softened.
- Add 1/2 of each type of beans and mash with a potato masher, then add the remaining half of beans.
- Add 1/2 of enchilada sauce, 1/2 cup salsa, cumin, and salt and pepper; simmer and mix on low heat for about 3 minutes or until heated through.
- Fill each tortilla with about 3 tablespoons of bean mixture and a sprinkle of cheese and roll up leaving ends open, arranging seam side down in a greased 9 x 13 inch baking dish.
- Mix the 2 tablespoons of water with the remaining enchilada sauce and pour evenly over tortillas.
- Sprinkle with remaining cheese and bake, covered, for about 15-20 minutes.
- Serve with extra salsa if desired.
REFRIED BEAN AND CHEESE ENCHILADAS
Very yummy! I grew up making these with my mom and sisters, and everyone I knew loved them! They're easy to make and incredibly tempting! Add chicken or cilantro if you like. I suggest pairing it with easy-to-make boxed Mexican rice.
Provided by hunni662
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Mix refried beans, 1 1/2 cup Mexican cheese blend, and onion in a microwave-safe bowl; heat in microwave until cheese is melted, about 1 minute.
- Stack tortillas, 3 at a time, on a microwave-safe plate; heat in microwave until warmed, about 30 seconds. Repeat with remaining tortillas.
- Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of each tortilla in enchilada sauce. Spoon bean filling down the middle of each dipped tortilla and wrap tortilla around filling. Arrange filled tortillas in the prepared baking dish. Pour remaining enchilada sauce over filled tortillas and sprinkle remaining cheese over sauce layer. Cover dish with aluminum foil.
- Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.
Nutrition Facts : Calories 478.8 calories, Carbohydrate 55.4 g, Cholesterol 55 mg, Fat 19.6 g, Fiber 12.4 g, Protein 22.7 g, SaturatedFat 11.3 g, Sodium 1056 mg, Sugar 1.9 g
CHEESE AND BEAN ENCHILADA CASSEROLE
This evolved from the 'zaar recipe recipe #58503 and is a family favorite. It comes together quickly, you don't have to fry the tortillas, and it tastes great. It also has less saturated fat than most enchilada recipes.
Provided by ranch-girl
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Combine the flour and oil in 2 quart saucepan and stir til smooth.
- Mix the tomato paste with the water and gradually add to the flour/oil mixture stirring until smooth.
- Add garlic, onion, salt, oregano, and red chile to the sauce.
- Bring to a boil over medium heat, stirring frequently.
- While sauce is heating, grate the cheese and drain the can of beans.
- When sauce has boiled and thickened a bit, remove from heat.
- Put a thin layer of sauce, just enough to cover, in the bottom of a 9X12 baking pan. (I use a glass pan).
- Put a layer of 6 tortillas on top of the sauce layer; they will overlap some.
- Spread beans in an even layer on top of the tortilla layer.
- Spread cottage cheese on top of bean layer.
- Sprinkle approx 3/4 of the grated cheese over the cottage cheese.
- Spread 1/2 of the remaining sauce over this.
- Put a second layer of 6 tortillas on top.
- Top with remaining sauce, the rest of the grated cheese, and the sliced olives.
- Bake in 350 degree oven until hot and bubbly, 20 - 30 minutes.
- Serve with sour cream if desired.
TORTILLA, BEAN AND CHEESE CASSEROLE ("ENFRIJOLADAS")
Provided by Marcela Valladolid
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Put the drained beans and chicken broth in a large bowl.
- In a saute pan, heat the olive oil over medium-high heat. Add the onion, tomato, chile, and garlic. Saute until the onion is soft, about 5 minutes. Rub the oregano, between palms of your hands and sprinkle over the beans. Add salt and pepper, to taste. Add the beans and broth to the pan and simmer for 10 minutes. Cool the beans for about 5 minutes before putting them in the blender. Carefully, pour the mixture into a blender and puree. Return the pureed mixture to the pan and gently reheat over medium-low heat, stirring frequently.
- Using tongs, pass the tortillas 1 by 1 through the refried bean sauce until they are somewhat softened and coated on both sides with the sauce. Set aside on a plate. Fill each tortilla with 1/4 cup of shredded cheese. Fold in half and arrange them, overlapping, in a 9 by 13-inch baking dish. Top with an additional 1 to 1 1/2 cups of the bean sauce, just enough to cover the beans but allow the edges of the folded tortillas to show. Bake until cheese is melted about 10 to 15 minutes.
- To serve, drizzle with Mexican sour cream lengthwise in a 2-inch thick strip down the center of the dish. Top with 8 overlapping red onion rings.
CHEESY CHILADA CASSEROLE
This easy Mexican casserole is so easy and versatile. Play around with different spices to satisfy your personal taste buds. If you like it spicy, add some jalapeno peppers to kick it up a notch! Serve with sour cream, guacamole, and additional picante sauce on the side.
Provided by kkennedy
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large pot over medium-high heat. Saute onion and bell pepper in hot oil until softening, 2 to 3 minutes. Add garlic and continue to saute until fragrant, about 1 minute more.
- Break ground beef into small chunks and add to the pot; cook, stirring frequently, until the beef is completely browned, 7 to 10 minutes. Drain grease from the pot and return to heat.
- Stir pinto beans, tomato sauce, picante sauce, cumin, chili powder, cilantro, salt, red pepper flakes, and black pepper into the beef mixture; bring to a simmer, reduce heat to medium-low, and cook at a simmer until the flavors blend, about 15 minutes.
- Spoon enough of the beef mixture into the bottom of a 13x9-inch baking dish to cover. Arrange 6 tortillas atop the beef mixture. Sprinkle 1 cup Monterey Jack cheese and 1/2 cup Cheddar cheese in a layer to cover the tortillas. Arrange remaining 6 tortillas atop the cheese layer; top with remaining meat mixture. Cover the dish tightly with aluminum foil.
- Bake in preheated oven for 20 minutes. Remove the aluminum foil and sprinkle the remaining Monterey Jack cheese and Cheddar cheese over the top. Continue baking until the cheese is melted, 5 to 10 minutes. Let cool for 10 minutes before cutting; top with lettuce and tomato.
Nutrition Facts : Calories 475.2 calories, Carbohydrate 34.3 g, Cholesterol 78.7 mg, Fat 26.4 g, Fiber 6.9 g, Protein 27 g, SaturatedFat 12.5 g, Sodium 1105.9 mg, Sugar 6.5 g
BLACK BEAN ENCHILADAS
Picante sauce gives lots of zip to the tasty filling in these meatless enchiladas. Each generous serving is packed with fresh-tasting ingredients-and fiber, too. -Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with sour cream.
Nutrition Facts : Calories 442 calories, Fat 12g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 1261mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 10g fiber), Protein 17g protein.
BEAN-AND-BEEF ENCHILADA CASSEROLE
I expanded slightly on a recipe in BH&G Make-Ahead Cooking (more ground beef, more cheese, added salt and pepper). We all really enjoyed this. I think it would also be good with chicken. Note: The original recipe didn't indicate the measurements of the baking dish--I would recommend something smaller than 9x12 with higher sides like a lasagna pan.
Provided by SharleneW
Categories Meat
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet cook the ground beef, onion, chili powder, and cumin until meat is brown and onion is tender. Drain off fat. Stir pinto beans and undrained chili peppers into meat mixture; set aside.
- In a small bowl stir together sour cream, flour and garlic powder until combined; set aside.
- Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit as necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers.
- Bake, covered, in a 350° oven about 30 minutes or until nearly heated through. Uncover; sprinkle with cheese and bake 5 minute more. If desired, garnish with chopped tomato.
BEANS & BARLEY RESTAURANT'S THREE-CHEESE ENCHILADA CASSEROLE
Make and share this Beans & Barley Restaurant's Three-Cheese Enchilada Casserole recipe from Food.com.
Provided by LondonKarma
Categories Cheese
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 26
Steps:
- Directions for Enchilada Sauce:.
- Saute onion and garlic in oil until onions are translucent but do not let garlic burn. Add remaining ingredients and simmer for about 10 minutes.
- Directions for Enchiladas:.
- Prepare enchilada sauce.Cover bottom of 13X9 inch baking dish or 12-inch round baking dish with 1 cup of sauce.
- Add about half of tortillas, overlapping slightly to completely cover pan.
- Combine cheeses in medium bowl.
- Remove about 1 1/2 cups of mixed cheeses; sprinkle over tortillas.
- Add about half of sliced green onions; half of 2 fresh diced tomatoes and half of olives.
- Top with remaining tortillas and remaining sauce.
- Bake casserole, covered, at 350 degrees for 25 minutes. Remove from oven.
- Immediately add remaining cheese and vegetables.
- Bake uncovered another 10 - 15 minutes.
- Meanwhile, make guacamole.
- Mash avocado until smooth. Add lime juice, jalapeno, garlic, salt, pepper and remaining 1/4 cup diced tomato and cilantro.
- Remove casserole from over; let set about 10 minutes. Serve garnished with sour cream and guacamole.
Nutrition Facts : Calories 340.3, Fat 21.7, SaturatedFat 8.5, Cholesterol 39.1, Sodium 788, Carbohydrate 26.1, Fiber 6.5, Sugar 6.6, Protein 13.8
FUNKY ENCHILADA CASSEROLE
My good friend brought this to me in the hospital after I had just had a baby. My husband promptly took it home and ate the entire thing without sharing. I had to remake it myself to find out what he'd been raving about. I've made a few adjustments and so can you according to your tastes! This is a great casserole to make because some of the canned ingredients you may already have. Serve with sour cream, hot sauce, and cold diced tomatoes or salsa if you like. Maybe even serve some chips and guacamole to round it out.
Provided by Anne
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat the oil in a large skillet over medium heat. Add the chicken and season with cumin, Mexican seasoning and cayenne pepper. Stir in the onion and garlic and cook until chicken is browned, about 5 minutes. Add red, yellow and orange peppers; cook and stir for another 5 minutes, then mix in the black beans, kidney beans and corn. Remove from the heat.
- Line the bottom and sides of a 9x13 inch baking dish with corn tortillas. Pour in the skillet mixture then top with cilantro and pepperjack cheese.
- Bake for 25 to 30 minutes in the preheated oven, until the cheese is starting to brown on top. Let stand for 10 minutes, then serve with your favorite Mexican food toppings.
Nutrition Facts : Calories 594.8 calories, Carbohydrate 65.4 g, Cholesterol 91.1 mg, Fat 20.1 g, Fiber 15.1 g, Protein 40.7 g, SaturatedFat 8.8 g, Sodium 888.9 mg, Sugar 5 g
DOUBLE-DUTY LAYERED ENCHILADA CASSEROLE
Here's a heap of cozy comfort. The Taste of Home Test Kitchen took my recipe for chili without beans and turned it into a scrumptious enchilada casserole. -Molly Butt, Granville, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a large bowl, mix reserved chili, corn and beans. Spread 1 cup chili mixture into a greased 13x9-in. baking dish. Layer with 2 tortillas, 2 cups chili mixture, 1 cup cheese and 1/2 cup enchilada sauce. Repeat layers. Top with the remaining tortillas and chili mixture., Bake, covered, 20-25 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Let stand 10 minutes before cutting. If desired, serve with lettuce and tomatoes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake as directed, increasing covered time to 40-45 minutes or until a thermometer inserted in center reads 165°. Serve as directed.
Nutrition Facts : Calories 409 calories, Fat 17g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 1031mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 6g fiber), Protein 25g protein.
VEGETARIAN BEAN AND CHEESE ENCHILADAS
Enchiladas can be a bit of a project, but here, the process has been streamlined, making them a truly possible weeknight endeavor. Begin by sautéing peppers, onions and garlic until charred in spots, then blend half of the vegetables with canned tomatoes and chili powder for the sauce and combine the rest with black beans, shredded cheese and cumin for the filling. If you're short on time, you could use store-bought enchilada sauce (you'll need three cups), but quality varies, so taste it and add whatever you think is missing: chipotle in adobo or chili powder for smokiness, hot sauce for heat, dried oregano or fresh cilantro for complexity and salt for overall flavor.
Provided by Ali Slagle
Categories dinner, weekday, burritos and nachos, casseroles, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 425 degrees. In a large skillet, heat the oil over medium-high. Add the onions, bell pepper and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and charred in spots, 6 to 8 minutes. Stir in the cumin and cook until fragrant, about 1 minute. Remove from heat.
- Transfer half the vegetable mixture to a blender; add the tomatoes, chili powder and hot sauce. Blend until very smooth. Season to taste with salt and pepper. (If your blender isn't particularly strong and the sauce looks more like a chunky purée, add 1/4 cup sour cream and blend again until smooth.)
- Add the black beans and 1/2 cup cheese to the remaining vegetables in the skillet and stir to combine. Some canned beans are already salted, so taste and adjust seasonings as needed.
- Spread out the tortillas directly on the oven rack and heat until warmed and pliable, 1 to 2 minutes, then wrap in a kitchen towel to keep warm. Pour half the enchilada sauce (about 1 1/2 cups) into a medium casserole dish or a 9-by-13-inch baking pan and spread it to cover the bottom of the dish.
- Line up the filling, tortillas and baking dish in a row. Place a little more than 1/4 cup of the bean mixture in the center of one tortilla. Roll up the tortilla and place in the casserole dish, seam-side down. Repeat with the remaining tortillas.
- Pour the remaining sauce over the enchiladas, then sprinkle with the remaining 3/4 cup cheese. Bake until the cheese has melted, about 10 minutes. Top with sour cream and cilantro and serve immediately.
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