REFRIED BEAN AND CHEESE ENCHILADAS
Very yummy! I grew up making these with my mom and sisters, and everyone I knew loved them! They're easy to make and incredibly tempting! Add chicken or cilantro if you like. I suggest pairing it with easy-to-make boxed Mexican rice.
Provided by hunni662
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 478.8 calories, Carbohydrate 55.4 g, Cholesterol 55 mg, Fat 19.6 g, Fiber 12.4 g, Protein 22.7 g, SaturatedFat 11.3 g, Sodium 1056 mg, Sugar 1.9 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
BODO_11
[email protected]These enchiladas were easy to make and they tasted great! I used a can of chili beans instead of refried beans, and they turned out really well. I will definitely be making these again.
Lesley Glas
[email protected]I made these enchiladas for a party and they were a huge success! Everyone loved them. I especially liked the fact that they are vegetarian, so they were a good option for my guests with different dietary restrictions.
MD Shariar hossin
[email protected]These enchiladas were just okay. The filling was bland and the enchilada sauce was too thin. I wouldn't make these again.
Abdul Basedshek
[email protected]I've made these enchiladas several times now and they are always a hit! They are so easy to make and they taste amazing. I love that I can use canned refried beans, which makes them a quick and easy weeknight meal.
Gregory Tondee
[email protected]These enchiladas were delicious! The filling was creamy and flavorful, and the enchilada sauce was the perfect amount of spicy. I will definitely be making these again.
Xoshnaw Xoshnaw
[email protected]I'm not a huge fan of refried beans, but these enchiladas were still really good. The cheese and enchilada sauce were flavorful and the tortillas were soft and chewy. I would definitely make these again.
Frank Emmanul
[email protected]These enchiladas were easy to make and they tasted great! I used a can of chili beans instead of refried beans, and they turned out really well. I will definitely be making these again.
Makai Mpanda
[email protected]I made these enchiladas for a party and they were a huge success! Everyone loved them. I especially liked the fact that they are vegetarian, so they were a good option for my guests with different dietary restrictions.
sahidujjaman shahi
[email protected]These enchiladas were just okay. The filling was bland and the enchilada sauce was too thin. I wouldn't make these again.
Sajida
[email protected]I've made these enchiladas several times now and they are always a hit! They are so easy to make and they taste amazing. I love that I can use canned refried beans, which makes them a quick and easy weeknight meal.
patricia fortunate
[email protected]These enchiladas were delicious! I made them for dinner last night and my family loved them. The refried beans and cheese filling was creamy and flavorful, and the enchilada sauce was the perfect amount of spicy. I will definitely be making these aga