Bean And Cheese Enchiladas

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 12 corn tortillas
• 2 (15 ounce) cans ranch style beans or 2 (15 ounce) cans chili beans (ranch style is a brand. if not available in your area, use any brand of chili beans)
• 3 -4 cups of shredded cheddar cheese or 3 -4 cups monterey jack and cheddar cheese blend
• 1 medium onion, diced (optional)
• sour cream
• jalapeno
• guacamole
• lettuce
• tomato

Recipe

• 1 completely, but lightly cover both sides of one tortilla with shortening (don't be afraid to use your hands), then place the tortilla on a microwave-safe plate.
• 2 completely but lightly cover one side of the next tortilla and place it atop the first tortilla, shortening side up.
• 3 repeat step 2 until all tortillas are stacked, then microwave the entire stack on high for about 4 minutes and allow to cool.
• 4 place shredded cheese in a bowl (if using diced onions, mix them in with the cheese now).
• 5 lightly cover the bottom of a baking dish (mine is 13x9, i think) with some of the juice from the beans (this will prevent the tortillas from becoming stiff and chewy as they cook).
• 6 place a generous portion of the cheese/onion mixture onto a tortilla, then roll the tortilla like a cigar (not too tight though).
• 7 place into the baking dish, seam side down to prevent the enchilada from unrolling.
• 8 repeat until all tortillas have been stuffed, rolled and placed into the baking dish.
• 9 cover the enchiladas with the beans and any leftover cheese/onion mixture.
• 10 bake at 350 for 20-30 minutes, depending on your oven.
• 11 allow to cool for 5 minutes, top with any, all, or none of the optional toppings, and serve.