Chipotle Bean Enchiladas

Name: Chipotle Bean Enchiladas
Ingredients: 14 cup vegetable oil; 14 onion, finely chopped; 2 tablespoons flour; 12 teaspoon dried chipotle powder; 3 teaspoons pureed chipotle chiles; 1 (8 ounce) can tomato sauce; 1 12 cups water; 12 teaspoon ground cumin; 1 tablespoon garlic powder; 2 teaspoons kosher salt; 6 corn tortillas; 14 cup refried beans; 12 cup grated cheddar cheese; 3 tablespoons sour cream; 1 teaspoon adobo sauce; oil

16 ingredients

11 steps

Ingredients

14 cup vegetable oil
14 onion, finely chopped
2 tablespoons flour
12 teaspoon dried chipotle powder
3 teaspoons pureed chipotle chiles
1 (8 ounce) can tomato sauce
1 12 cups water
12 teaspoon ground cumin
1 tablespoon garlic powder
2 teaspoons kosher salt
6 corn tortillas
14 cup refried beans
12 cup grated cheddar cheese
3 tablespoons sour cream
1 teaspoon adobo sauce
oil

Directions

1

To make enchilada sauce: Saute onion in the oil on med-high heat for 5 minutes.
2

Add flour and chipotle powder and cook until golden brown, stirring constantly to prevent scorching.
3

Add the rest of the sauce ingredients bring to a boil and then simmer for about 10 minutes.
4

While sauce is simmering, preheat oven to 350 degrees.
5

Add enough oil to a skillet to cover the bottom.
6

Fry the tortillas for a few seconds long enough to soften remove and drain on paper towels.
7

Mix together beans, half the cheese, the sour cream and adobo.
8

Fill each tortilla with 1/6th of the bean mixture.
9

Roll up and place seam side down in a baking dish just large enough to fit the enchiladas.
10

Cover with enchilada sauce, sprinkle on remaining cheese and bake for 20 minutes until bubbly.
11

Great served with additional sour cream, sliced avocado and your favorite salsa.