Cheese Enchiladas

Sauce:

1 can (8 oz) tomato sauce
1/2 tsp garlic powder
1 1/2 tsp onion flakes
1/2 tsp baking powder
6 1/2 tsp flour
1/2 tsp paprika
1/2 tsp chili powder
1 1/2 cups water
1/2 tsp black pepper
1 tsp salt
1 TBSP Parmesan Cheese

Combine spices, tomato sauce, and water in saucepan. Bring to boil, then simmer 40 minutes. Blend in the Parmesan cheese.

Filling:

1 can (15 oz) pinto beans
1 TBSP shortening or butter
1/2 tsp black pepper
1/2 lb. grated cheddar cheese
1/2 cup water
1 TBSP chopped onions
1 tsp salt
3 TBSP green chilies

Mash some of the beans. Add shortening and water. Simmer for 5 minutes. Add spices and cook for another 5 minutes. Add green chilies and cheese. Mix well.

Assembly:

10 corn tortillas
1 cup grated cheddar cheese

Poor a little sauce into baking dish (I use a 7 x 11 pan, but any casserole or 9 x 13 pan will do) to cover bottom of pan. Warm corn tortillas; either by frying them in oil, or heating in a pan or microwave. Fill tortillas with cheese filling (it will be runny), and place in greased baking pan. Cover with remaining enchilada sauce, and grated cheddar cheese.

Bake for 20 minutes at 350 degrees.

From a package of Lynn Wilson corn tortillas.

Notes:

When I'm in a hurry, I skip warming the tortillas and make enchilada casserole. I just break the tortillas up and layer them with the cheese mixture and the sauce, ending with the sauce and topping with grated cheese.

I also like to mix in different kind of cheese when I have them. Queso Fresco, cottage cheese, Monterrey jack, whatever I have on hand.

You can skip the sauce and use your favorite canned enchilada sauce. Usually those are too spicey for my family, to it's easier to make our own (and to keep it very mild).