I have a special place in my heart for Mexican food, being a Cinco de Mayo baby and all, so I have many homemade versions up my sleeve. This recipe happens to be one of my favorites and is great for entertaining (this time for my girlfriends). Homemade enchilada sauce really makes the difference in this recipe. You can use canned sauce but it will not have the same taste, and making your own takes a total of 10 minutes maximum. If you are not a big fan of re-fried beans feel free to substitute your own filling (chicken, beef, pork, you decide!). I hope you enjoy one of my family favorites and a staple in my kitchen.
Note: Also a great make-ahead meal!
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1 serrano chile, small dice (remove seeds if you don’t like a lot of spice)
- 1 (28 oz) can tomato puree
- 2 tbsp chile powder
- 1 tbsp ground cumin
- 1 package whole wheat flour tortillas
- 1 can re-fried beans (I use vegetarian)
- 1 c. Monterey jack cheese, finely shredded
- 3 green onions, chopped (optional)
Pre-heat oven to 350 degrees F. Spray a 13 x 9 in baking sheet with cooking spray and set aside. Heat oil in skillet and add onion; cook for 5-8 minutes until soft and translucent. Add serrano chiles and garlic; cook for 2-3 minutes until fragrant. Add tomato puree, chile powder, and cumin and stir until mixture begins to bubble. Season with salt and pepper to taste, if needed.
Place 1 c. enchilada sauce on the bottom of the casserole dish and shake to coat the bottom. Place one tortilla on work space, spread with 2-3 tbsp re-fried beans and sprinkle with cheese. Roll and place in casserole dish; repeat with remaining tortillas. Cover the top of tortillas with remaining tomato sauce until completely covered.
Sprinkle top of casserole dish with green onions and chop with remaining cheese. Bake in oven for 25-30 minutes until cheese is melted and inside of enchiladas are hot. Remove from oven and let sit 5 minutes before serving (this makes it easier to get the enchiladas out of the pan). My favorite way to serve this is with mashed avocado seasoned with salt, pepper, and lime juice. The cold, smooth avocado mixed with the warm and spicy enchiladas is heavenly! Enjoy!