Saturday, April 4, 2009


I've been in the cheesy spicy kinda mood lately. One of the dishes I love to make is enchiladas. I've even found an easy and tasty enchilada sauce recipe. I had leftover Sour Cream Salsa Chicken that I needed to use up, so I turned them into enchilada. Of course Hubby and I being the cheese lovers we are, I also made Bean and Cheese Enchiladas. I have to say I could live on cheese enchiladas, for the rest of my life, LOL. So here are my recipes for Red Enchilada Sauce and Bean and Cheese Enchiladas.


Red Enchilada sauce

1 14.5 oz can of tomato sauce
1 tsp chicken bouillon granules (or beef)
2-3 tsp chili powder
1 1/2 tsp cumin
pinch cayenne pepper powder
1 tsp oregano
1 tsp garlic powder

Mix all ingredients well, in a small sauce pot. Bring to a boil, reduce heat and simmer 5 minutes.

Bean and Cheese Enchiladas

1 can vegetarian re fried beans
10-13  small flour tortillas
2 1/2 C of sharp cheddar, shredded
1 C Colby jack cheese, shredded
red enchilada sauce

In a large baking dish, ladle enough enchilada sauce to cover the bottom of the dish. Take your tortilla and spread 2 Tbs of re fired beans down the center, from one end to the other. Take a big handful of Cheddar cheese and place it on top of the beans. Fold over the 2 sides, so they cover the cheese and each other. Place seem side down into baking dish. Repeat with remaining tortillas. Ladle remaining enchilada sauce over stuffed tortillas and sprinkle with Colby jack cheese. Bake at 375, for 30-45 mins, until cheese is melted through. Let sit 10 mins before serving.


We Want Tessert said...

Yummy. Might have to try this one this week.

Lori said...

Looks fabulous! And Im glad you found a new way to use up the leftover SourCream salsa Chicken

Hally said...

Totally funny but enchiladas are our Tuesday night dinner this week! :) I'll have to try your Sour cream salsa chix too!