Time 1h5m Yield 4 Number Of Ingredients 7 Steps:
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix black beans, corn, green chiles, 1 cup of the cheese and 1/4 cup of the enchilada sauce. Spread 1/2 cup of the enchilada sauce over bottom of baking dish. Spoon 1/2 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides down in baking dish. Spoon remaining enchilada sauce over enchiladas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down. Bake 30 to 35 minutes or until thoroughly heated. Serve topped with lettuce, tomatoes, avocado, sour cream and salsa.
Time 5h30m Yield 12 Number Of Ingredients 10 Steps:
Grease 13x9-inch (3-quart) baking dish. Arrange 6 tortillas on bottom of greased baking dish, overlapping. Spoon beans and corn evenly over tortillas. Spoon cheese soup evenly over vegetables. Cut remaining 4 tortillas into 1-inch strips; arrange over top. In large bowl, combine eggs, milk and cumin; beat until well blended. Pour over tortilla strips. Cover tightly; refrigerate 4 hours or overnight. Heat oven to 325°F. Uncover; sprinkle with cheese. Bake uncovered for 55 to 60 minutes or until eggs are set. Let stand 5 minutes before serving. To garnish, cut five 1-inch-long poinsettia-petal shapes from bell pepper; arrange in center of dish to resemble poinsettia flower. Tuck 2 or 3 sprigs of cilantro between petals. Or, chop bell pepper and cilantro; sprinkle over top. To serve, cut into squares. If desired, top with salsa and sour cream.
Time 55m Yield 6 Number Of Ingredients 22 Steps:
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray. Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well. Season with cumin, salt, and pepper. Simmer until bean mixture is hot, about 5 minutes. Remove from heat. Place cilantro, green chiles and liquid, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano in a food processor; blend until smooth, about 10 pulses. Spread about 1/3 cilantro salsa mixture in prepared baking dish. Spread bean mixture evenly down the center of each tortilla and sprinkle with 1 cup Cheddar cheese. Roll tortillas around the cheese and bean fill and arrange enchiladas in the prepared baking dish, seam sides down. Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese. Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. Garnish with avocado, tomatoes, and sour cream.
Time 1h10m Yield 6 , 6 serving(s) Number Of Ingredients 17 Steps:
- Preheat the oven to 350 degrees.
- Put the EVOO in a sauté pan. Add the onion and bell pepper and sauté for about 7 minutes. Add the garlic and sauté another 2 minutes.
- Add the spices, and sauté with the veggies for 1 minute before adding the black beans, corn, and the 2 cans of Rotel. Do not drain the Rotel, since you need the liquid.
- Cook the filling together for about 15 minutes. Taste the filling for seasoning, and adjust if you like.
- ASSEMBLY: spray your baking dish with non stick spray. Spoon a thin layer of the enchilada sauce to coat the bottom of the dish. I use El Pato red sauce, but use your favorite kind.
- Add one layer of corn tortillas (use 4). Cut them to fit if needed.
- Add another thin layer of enchilada sauce to the tortillas. Then add about half of the bean filling.
- Sprinkle one cup of cheese on top of the filling. Top with another layer of tortillas (4 tortillas).
- Top with enchilada sauce, another layer of beans, and another cup of cheese.
- Top with final 4 tortillas. Pour over the remaining sauce over the bake.
- Spray a piece of foil so it won’t stick to the pan, and cover the dish. Bake for 30 minutes.
- Remove from the oven and take off the foil. Sprinkle on the remaining cheese and bake for another 15 minutes.
- Let it sit out of the oven for about 5 minutes before serving. Toppings: sour cream, guacamole, shredded lettuce, or Pico de Gallo (or be naughty and top with all).
Time 40m Yield 7 serving(s) Number Of Ingredients 14 Steps:
Heat over to 400. Brown ground beef in large skillet over medium high heat until no longer pink. Drain. Add taco seasoning& water-mix well. Cook about 4 minutes. Heat oil in a medium saucepan over medium heat until hot. Add onion and garlic-cook until tender. Add beans, enchilada sauce and green chiles. Mix well. Bring to a boil-remove from heat& stir in sour cream. Spoon ground beef mixture down center of each tortilla. Roll up, seam side down in an ungreased 12 x 8 baking dish. Spoon bean& enchilada sauce mixture over filled tortillas. Sprinkle with cheese. Bake at 400 for 8 to 12 minutes. Spoon salsa down center of casserole. Sprinkle with green onions.
Time 1h Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water In a large skillet, brown the ground beef with garlic salt and onion powder; drain fat. Mix refried beans and 1/2 cup of the prepared enchilada sauce with the meat. Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish. Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the meat. Cover with another layer tortillas dipped in enchilada sauce. Spoon in remaining meat mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese. Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.
