MAKING CHEESE ENCHILADAS RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Mix refried beans, 1 1/2 cup Mexican cheese blend, and onion in a microwave-safe bowl; heat in microwave until cheese is melted, about 1 minute.
• Stack tortillas, 3 at a time, on a microwave-safe plate; heat in microwave until warmed, about 30 seconds. Repeat with remaining tortillas.
• Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of each tortilla in enchilada sauce. Spoon bean filling down the middle of each dipped tortilla and wrap tortilla around filling. Arrange filled tortillas in the prepared baking dish. Pour remaining enchilada sauce over filled tortillas and sprinkle remaining cheese over sauce layer. Cover dish with aluminum foil.
• Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.

Steps:

• Preheat oven to 400°.
• Combine chiles and 2 cups water in a saucepan; bring to a boil, reduce heat, and simmer 5 minutes. Remove from heat; let stand 5 minutes. Drain chiles in a colander over a bowl, reserving 1 cup cooking liquid.
• Heat oil in a medium saucepan over high heat. Add onion; saute 1 minute. Reduce heat to medium; add garlic and salt. Cook 5 minutes or until golden, stirring occasionally. Add broth and next 3 ingredients (through cumin); cook 8 minutes or until thickened, stirring occasionally.
• Pour onion mixture into a blender; add chiles and reserved liquid. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Blend until smooth; stir in lime juice and red pepper.
• Combine the beans, 1 cup cheese, and half the green onions in a bowl. Spread 1/2 cup sauce in the bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon 3 tablespoons bean mixture down center of each tortilla; roll up. Place, seam-side down, in prepared dish. Pour remaining sauce over filled tortillas. Top with the remaining cheese. Bake at 400° for 15 minutes or until lightly browned. Sprinkle with remaining green onions; serve with sour cream.