| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Mexican | Bawarch2 | 1 | servings |
INGREDIENTS
| 1/2 | Recipe taco shells; (Only up to making | |
| ; dough) | ||
| 1 | c | Baked beans; (from can) |
| 2 | Tomatoes | |
| 1 | Onion shredded fine | |
| 1 | Capsicum finely chopped | |
| 1/2 | c | Cheese |
| 1 | c | Mexican hot sauce |
| 1 | tb | Butter or oil |
INSTRUCTIONS
Roll enchiladas as for tacos. Roast them on griddle, pile up. Keep warm by covering. If made ahead, steam pile a bit to soften enchiladas. Blanch tomatoes in hot water and peel. Mash Heat oil in a pan, add onions, stirfry till tender. Add capsicum and further stirfry for 2-3 minutes. Add tomatoes, simmer for 5 minutes. Add hot sauce remaining after applying to enchiladas. Add salt to taste. To proceed before serving: Spread some sauce on the surface of one enchilada. Place some baked beans along its length. Roll and place in an oven proof casserole. Repeat for all. Pour the prepared gravy over them. Sprinkle cheese and bake in hot oven till sauce is sizzling. Serve hot. Making time: Enchiladas 30 minutes (can be made way ahead) further procedure: 20 minutes (excluding hot sauce time) Makes: 1 casserole of 10-12 enchiladas Shelflife: Best fresh. Enchiladas 1-2 weeks(can be frozen and thawed). Hot sauce 1 week (refrigerated) Converted by MC_Buster. Converted by MM_Buster v2.0l.
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