Bean & Cheese Enchiladas With Red Sauce

The authentic red sauce makes these enchiladas extraordinary. We also use the red sauce on quick burritos, and chicken wings. Ay caramba!

1 (28-oz.) can dices tomatoes
3 T. flour
1 c. water
1-2 T. chili powder
2 tsp. sugar
1 tsp. salt
1/2 tsp. onion powder
1/2 tsp. cocoa powder *use for a richer flavor, omit for fresher flavor
1/4 tsp. cumin
1/8 tsp. garlic powder
*1 tsp. fresh snipped cilantro

In blender or food processor, blend tomatoes and flour until smooth. Pour into medium saucepan. Add water, chili powder, sugar, salt, onion powder, cocoa powder, cumin, garlic powder, and cilantro. Bring to simmer, stirring constantly, until desired consistency. Remove from heat.

1 onion. finely diced
1 can refried beans
2 c. jack or Colby jack cheese, shredded
12 flour tortillas, OR
1 pkg. corn tortillas

Heat oven to 350°. Grease a 9 x 13 baking dish. Pour 1/2 cup red sauce into dish and coat bottom. In assembly-line fashion, place tortillas, beans, red sauce, onions, cheese, then pan in order on workspace. Place a tortilla on a plate, spread a spoonfull of beans down the center of tortilla (can work right from can), ladle some red sauce on beans, sprinkle with onions, then cheese, roll up tortilla, and place in baking dish. Continue until baking dish is full, or tortillas are gone. Take remaining red sauce and spread over top of enchiladas. Cover with foil and bake for 20 minutes. Remove foil. Top with remaining cheese, and bake for 5 more minutes. Serve with sour cream, Mexican CABBAGE SALAD, and salsa.