Beef and bean enchiladas can be prepared the night before or in the
morning and placed in the fridge until dinner time. You can also
make extra and freeze for another night.
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Drain and stir in refried beans and cooked rice until well combined.
Add a few spoonfuls of enchilada sauce to a bottom of a casserole
dish just to cover the bottom. Fry a tortilla in oil first, if
desired. Then dip tortilla in warm enchilada sauce. Place a large
spoonful of meat mixture on a tortilla and roll up. Sprinkle with
Place seam side down in your prepared casserole dish. Continue with
remaining mixture and spread shredded cheese on top of prepared
enchiladas. Bake at 350 degrees for 20 minutes.
~Serve with sour cream, diced onions, shredded lettuce, salsa or
If you are going to freeze your enchiladas flash freeze, then place
in ziploc bag. When ready to cook take out of freezer place in
casserole dish and bake for 1 hour.
can change the beans around by using kidney beans, chili beans,
white beans or black beans in place of the refried beans. Or for
more nutrition and super delicious try a variety of two beans such
as refried beans and black beans.
Tex Mex Enchiladas with Red Sauce Video
Red Enchilada Sauce
¼ c. unsalted butter, cut into chunks
3 T. all-purpose flour
2 T. chili powder
1 t. ground cumin
1 t. garlic powder
1 t. onion powder
1 t. dried oregano
½ t. sea salt
1¼ c. tomato sauce
1¾ c. chicken broth, divided
1. To prepare the sauce, melt butter in a large skillet over medium
heat. Add the flour, chili powder, ground cumin, garlic powder,
onion powder, oregano, and salt. Stir to combine.
2. Add the tomato sauce and one cup chicken broth and stir until
completely smooth, approximately 3-4 minutes.
Reduce heat to low and gradually add the remaining chicken broth,
one-quarter cup at a time, while you work on the filling and
assembling the enchiladas.
*The sauce will continue to thicken as it rests. Adding additional
chicken broth, a little at a time if needed.