Yummy Enchiladas

Thursday, February 25, 2010

Submitted by:  Abby Woods Haake

Preheat oven to:  350 degrees                       Cook time:  30-35 min.

     -  1 tsp canola oil
     -  1/2 lb. hot Italian turkey sausage, casings removed (alternate: Rotisserie chicken, deboned)
     -  1 red bell pepper, seeded and chopped
     -  1 onion, finely chopped
     -  1 tsp. chili powder
     -  1/2 tsp. ground cumin
     -  1 can stewed tomatoes
     -  1 can black beans, rinsed and drained
     -  1 can pinto beans, rinsed and drained
     -  1 can refried beans
     -  1/8 tsp. pepper
     -  Chili powder and cumin
     -  4, 6 in. flour tortillas (recipe makes 2 full 13"x9" trays of enchiladas- with 6-8 per tray)
     -  1/2 c. shredded reduced fat Monterey Jack cheese per (use 2-3 c. per tray)
     -  2 cans of Enchilada sauce

1)  Preheat oven to 350 degrees.  Grease pan and put tiny amount of enchilada sauce on bottom of pan, to evenly cover it.
2)  In large non-stick skillet, heat the oil.  Saute the meat (chicken, sausage, etc), bell pepper and onion.  Stirring frequently until cooked evenly.  Add chili powder and cumin, cook 1 min.
3)  Stir in tomatoes, beans and pepper.  Reduce heat and simmer for 5 min.
4)  Build enchiladas; put in baking dish with seam side down.  On open tortilla, sprinkle cheese, put filling in and sprinkle with more cheese.  Wrap up and lay down.
5)  Drizzle with enchilada sauce and top with cheese.  Bake until heated through, 30-35 minutes.  Let stand 10 minutes before serving.


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