Enchiladas Recipe
Corn tortillas rolled and filled with cheese, topped with red sauce.
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Ingredients
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Filling
Sauce
Toppings
Method
Preparation
- 1
- 2
Add Spices
Stir in ground cumin, salt, and black pepper. Cook for another minute to release the flavors.
- 3
Combine with Enchilada Sauce
Add the red enchilada sauce to the pan and bring to a simmer. Reduce heat and let it cook for 5 minutes, stirring occasionally.
Assembly
- 4
Fill the Tortillas
Warm the corn tortillas in a dry skillet over medium heat until pliable. Spread a tablespoon of refried beans and a tablespoon of shredded cheese onto each tortilla.
- 5
Roll the Tortillas
Roll the tortillas tightly around the filling and place them seam-side down in a baking dish.
- 6
Add Sauce
Pour the prepared red sauce evenly over the rolled enchiladas, ensuring they are fully covered.
Baking
- 7
Bake
Preheat the oven to 350°F (175°C). Bake the enchiladas in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
Serving
- 8
Garnish and Serve
Remove from the oven and let cool for a few minutes. Top with sour cream, chopped cilantro, and sliced jalapeños before serving.
