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Full Online Book HomeLearning KitchenSouthwestern - Enchiladas - Cheese Enchiladas With Bean And Corn Chili
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Southwestern - Enchiladas -  Cheese Enchiladas With Bean And Corn Chili Post by :Halla313 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1888

Click below to download : Southwestern - Enchiladas - Cheese Enchiladas With Bean And Corn Chili (Format : PDF)

Southwestern - Enchiladas - Cheese Enchiladas With Bean And Corn Chili

1 c. chopped onion
2 chopped garlic cloves
3 Tbsp. vegetable oil
1 (14 oz.) can tomatoes
3/4 tsp. cumin seed
1/4 tsp. salt
1/8 tsp. black pepper (optional)
1/2 tsp. chili powder
19 oz. kidney beans, undrained
12 oz. corn Niblets, drained
8 oz. Ricotta cheese
2 c. shredded Monterey Jack or Cheddar cheese
1 pkg. (5-inch) corn tortillas


Saute onion and garlic in oil. Add tomatoes, cumin seed, salt, kidney beans and corn Niblets. Add chili powder. Lightly grease baking pan and spoon chili into the baking pan.

Mix Ricotta and Monterey Jack or Cheddar cheese together in small bowl. Heat tortillas in frying pan just until hot.

Place several tablespoons of cheese filling in each tortilla and roll up and place on top of chili. Bake at 375 degrees for 30 minutes.

Yields about 10.
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Category: Main dish Enchiladas: 12 corn tortillas 3/4 cup white onion, minced 2 cloves fresh garlic, minced and mashed into a paste 2 tsp. vegetable oil 1 1/2 tsp. cumin 1 tsp. Mexican oregano 2 tsp. Adobo seasoning (or paprika, lemon pepper, & salt) 1 tsp. cayenne pepper, or to taste 1 cup fresh grated sharp cheddar cheese 1 cup fresh grated pepper jack or regular monterey jack cheese 1/2 cup fresh grated or crumbled cotija cheese Sauce: 1/4 cup flour 1/4 cup butter, unsalted 1 can (28 oz.) tomato puree or fresh pureed tomatoes (seeded and peeled) 1/2 cup
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Southwestern - Enchiladas -  Cheese Enchiladas By Connie Southwestern - Enchiladas - Cheese Enchiladas By Connie

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2 cups Monterey Jack cheese, shredded 1 cup Cheddar cheese, shredded 1 medium onion, minced 1/2 cup sour cream 2 tablespoons cilantro or parsley 1/4 teaspoon salt 1/4 teaspoon pepper 15 oz. tomato sauce 2/3 cup water 1/3 cup green peppers, chopped 1 tablespoon chili powder 1/2 teaspoon oregano 1/4 teaspoon cumin 1-2 Garlic cloves, minced about 10-12 small corn tortillas 1/4 cup Cheddar cheese, shredded Set oven to 350. In medium bowl mix filling ingredients and set aside. In small saucepan combine sauce ingredients, stir and bring to boil over medium-high heat. Reduce heat, simmer for 5 minutes, stirring occasionally.
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