Bean and Cheese Enchiladas
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.82 out of 5 stars
(48)
Ingredients
6 servings
- vegetable oil for frying
- 8 6-inch flour tortillas
- 2 cups red enchilada sauce (any brand works but the Salsa Cremosa from Herdez is wildly delish)
- 3 cups shredded Monterey Jack cheese
- 1 15-ounce can refried beans
- 1 4-ounce can green chiles
- 1/2 cup sour cream mixed with 1 tablespoon water and 1 teaspoon of chipotles in adobo
- fresh cilantro
- cubed avocado or guacamole
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Preparation
Step 1
Preheat the oven to 375 degrees F.
Step 2
Heat 1/2 cup vegetable oil in a medium skillet over medium-high. Working one at a time, fry tortilla, turning once, until just starting to brown and crisp, about 10 seconds per side. Transfer the tortilla to paper towel lined plate to drain. Repeat with remaining tortillas.
Step 3
Dip both sides of each tortilla in the enchilada sauce just to coat, then transfer to a baking sheet. Spread ½ cup of enchilada sauce lengthwise down the center of a 13x9" baking dish.
Step 4
Working one at a time, spoon 2-3 tablespoons of the refried beans into the center of the tortilla, followed by a few tablespoons of shredded jack cheese and a teaspoon of the canned green chiles. Fold one side over filling, then continue to roll enchilada up like a burrito. Place the seam side down in the prepared baking dish as you go, fitting them all in. Top with the remaining enchilada sauce and then pile on the remaining cheese. Bake until sauce is bubbling and cheese is beginning to brown, about 10-15 minutes.
Step 5
While the enchiladas are baking, combine the sour cream and milk or water, chipotles in adobo and season with salt.
Step 6
Serve enchiladas topped with cheese, a drizzle of crema and cilantro and a dollop of guacamole.
Step 7
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