Recipe: Bean and Cheese Enchiladas

BEAN AND CHEESE ENCHILADAS
Source: Retro Fiesta: A Gringo's Guide To Mexican Party Planning by Geraldine Duncann
Servings: 4-6

3 to 4 cups refried beans, canned or from scratch
1 yellow onion, chopped
1/4 cup fresh cilantro, chopped
1/2 cup sharp cheddar cheese, grated
1/2 cup mozzarella cheese, grated
2 cups Rojo Chile sauce, commercial (enchilada sauce) or from scratch
1 cup queso fresco or ricotta cheese
12 large corn tortillas

Preheat oven to 350 degrees F. Spray a baking dish with non-stick cooking spray.

Mix beans with onion and cilantro; set aside.

Toss together cheddar cheese and mozzarella cheese; reserve 1/3 cup.

Heat sauce in skillet over moderate heat and dip in 1 tortilla long enough to soften slightly.

Transfer tortilla to plate and gently spread one side with about 2 Tablespoons of bean mixture.

Sprinkle some queso fresco over top with a bit of grated cheese mixture. Roll up, place into baking dish seam side down, and repeat until all tortillas are filled.

Pour remaining sauce over enchiladas, cover and bake 30 to 40 minutes or until sauce is bubbling and edges of enchiladas are beginning to brown.

Remove cover and sprinkle top with reserved cheese mixture. Return to oven until cheese melts. (Note: Enchiladas can be assembled in advance and frozen until ready to cook).