Bean & Cheese Enchiladas

This recipe for enchiladas is simple, yummy & creamy !!!
This is one of those recipe that I never really tried to make at home because they seemed like they’d be time consuming, But they are not at all difficult to make. I made this last week and it was delicious & satisfying :)


For the Enchilada Sauce:

• All - purpose Flour – 1 Tbsp
• Oil – 1 Tbsp
• Tomato Sauce – 8 oz can
• Water – 1/2 cup
• Oregano – 1/2 tsp
• Garlic Powder – 1/2 tsp
• Cumin Powder – 1/2 tsp
• Salt – to taste
• Sugar – 1/2 tsp
• Red Chili Powder – 1/2 tsp
  
  For the Enchiladas:
  
• Corn Tortillas - 6
• Refried Beans - 16 OZ can
• Shredded Cheddar Cheese - 2 cups
• small Chopped Onions
• chopped cilantro
  
  
  Method:
  
• Heat Oil in a pan.
• Add All-purpose Flour and whisk well.
• Once the flour turns light pink, add Tomato Sauce, and Water.
• Add Garlic Powder, Cumin Powder, Oregano, Salt, Sugar and Chili Powder. Mix well, cover and allow to come to a boil.
• Uncover and allow the sauce to thicken (stir frequently). Remove from heat when thickened.
• Preheat Oven to 400F Spray an oven proof pan with Oil and spread a little sauce to coat the bottom.
• Wrap Corn Tortillas in a damp paper towel and microwave for 2 minutes.
• Spread each Tortilla with 1-2 tablespoons of Sauce.
• Place 2-3 Tbsp of Refried Beans along the center of the Tortilla.
• Sprinkle Cheese and Onions on top of the beans.
• Roll the Tortilla and place it seam side down in the pan.
• Repeat with remaining tortillas.
• Spread remaining Sauce over the rolled Enchiladas.
• Sprinkle Cheese, Onions and cilantro over the top.
• Bake uncovered for 15-20 minutes at 400F in the oven.
• Let rest for 5 minutes, cut and serve. If desired, garnish with cilantro and chopped onions.