Ingredients:
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 onions, diced (optional)
sour cream
jalapenos
guacamole
lettuce
tomatoes
Directions:
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.
Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, shortening side up.
Repeat Step 2 until all tortillas are stacked, then microwave the entire stack on high for about 4 minutes and allow to cool.
Place shredded cheese in a bowl (if using diced onions, mix them in with the cheese now).
Lightly cover the bottom of a baking dish (mine is 13×9, I think) with some of the juice from the beans (This will prevent the tortillas from becoming stiff and chewy as they cook).
Place a generous portion of the cheese/onion mixture onto a tortilla, then roll the tortilla like a cigar (not too tight though).
Place into the baking dish, seam side down to prevent the enchilada from unrolling.
Repeat until all tortillas have been stuffed, rolled and placed into the baking dish.
Cover the enchiladas with the beans and any leftover cheese/onion mixture.
Bake at 350 for 20-30 minutes, depending on your oven.
Allow to cool for 5 minutes, top with any, all, or none of the optional toppings, and serve.
Servings: 6
Time preparation: 20 min.
Time total: 50 min.