posted by Becky 02-27-101 2:14 PM
Cheese Enchiladas with Bean and Corn Chili
1 c. chopped onion
2 chopped garlic cloves
3 Tbsp. vegetable oil
1 (14 oz.) can tomatoes
3/4 tsp. cumin seed
1/4 tsp. salt
1/8 tsp. black pepper (optional)
1/2 tsp. chili powder
19 oz. kidney beans, undrained
12 oz. corn Niblets, drained
8 oz. Ricotta cheese
2 c. shredded Monterey Jack or Cheddar cheese
1 pkg. (5-inch) corn tortillas
Saute onion and garlic in oil. Add tomatoes, cumin seed, salt, kidney beans and corn Niblets. Add chili powder. Lightly grease baking pan and spoon chili into the baking pan.
Mix Ricotta and Monterey Jack or Cheddar cheese together in small bowl. Heat tortillas in frying pan just until hot.
Place several tablespoons of cheese filling in each tortilla and roll up and place on top of chili. Bake at 375 degrees for 30 minutes.
Yields about 10.