A: | 1T olive oil |
1 onion | |
1c garlic, minced | |
B: | 1C pinto beans, refried |
1/2C salsa | |
1t oregano | |
C: | 3/4C milk |
D: | 1/4C milk |
2T flour | |
E: | 1 1/2C jack cheese |
F: | 12 corn tortillas |
G: | 3 green onions |
2t crushed red pepper or paprika | |
1. | Oil casserole pan (9x13 inch or equivalent). |
2. | Saute (A), add (B) and mix well. |
3. | Heat (C) in saucepan, whisk in (D) and add (E), stirring over heat until thickened. |
4. | Slice (F) into triangles, lay half in casserole, cover with bean mixture, add remaining tortillas, cover with cheese sauce, then top with (G). |
5. | Bake 400F 20min or until brown on top. |
$Id: enchilada-casserole,v 1.1 2010/01/04 05:43:43 deaven Exp $
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