From Pioneer Woman Cooks
Oh. My. Mexican. That Pioneer Woman is my hero. These enchiladas are crazy, ridiculous kinds of good. Anyone who knows my family knows that we are nuts for good ol' cheesy, fatty, spicy Mexican food. Growing up, my sister and I would get so excited for a night out at a Mexican restaurant. We always ordered the same thing: Shirley Temples with extra cherries and cheese enchiladas with no onions and a side of rice and beans. Yeah, we were super healthy kids. These enchiladas bring it all back - family nights in a little booth in a darkened room festooned with sombreros and tin armadillos.
You're going to have to make enchiladas. And pour me a Shirley Temple. Those are both orders.
12 corn tortillas
2 tbs. canola oil, plus extra
1 jar (20 ounce) enchilada sauce
2 cups sour cream
3 cups cheddar cheese, grated
1 cup thinly sliced green onions
½ tsp. ground cumin
¼ tsp. cayenne pepper
1 bunch cilantro, washed, stemmed, and chopped
3 cloves garlic, finely minced
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 tbs. salt
¼ cup canola oil
Preheat oven to 375 degrees.
Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.
Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don’t allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.
Prepare beans while enchiladas bake. Heat canola oil in a small saucepan over medium heat. Add garlic and fry, 2-3 minutes. Add beans. Use a potato smasher to mash beans. Add salt. Stir to incorporate. Reduce heat to low.
Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions and cilantro. Serve alongside beans.