I make this dish once a week. Chez Shafroth, everyone likes it, even though it’s not authentic. It takes about 30 minutes to assemble the first time but you will get faster at it quickly.
With rice and some pico de gallo the meal is complete.
1 can pinto beans
1 can mild Enchilada sauce (red or green)
Shredded Monterrey Jack and Colby Cheese
about 1 cup ricotta
12 corn tortillas
Safflower oil, about 1 cup
Heat a large skillet on medium heat, once hot add the oil. Using tongs, place 2 tortillas side by side in the oil, flip and then remove to paper towels. This step is necessary as it is the only way you will be able to roll the tortillas up without them tearing. Once all the tortillas as done turn off the heat. Alternatively, but by no menas authentic, you can spray the tortillas with a canola cooking spray and lay them flat on to a cookie sheet. Place them in a preheat 350 degree oven for 2 minutes. They are pilable and there’s no mess.
Wipe an oven-proof dish with a bit of the left over oil. Pour just a bit of the sauce on the bottom to cover the surface. Preheat the oven to 350 degrees F.
Place the cheeses, beans, enchilada sauce in a line near your cutting board. Place a tortilla on the board, add a bit of ricotta (about 2 Tbsp.) some beans on top then scatter the grated cheese. Roll the torilla up and place it into the baking dish.
Continue until all the tortillas are rolled and placed in a line next to each other. Cover with the some more sauce, but don’t drown them (you will have a bit less then half a can of sauce left over) and then sprinkle with the cheese. Cover with foil and bake for 25 minutes. Remove the foil and cook uncovered for another 5.