Bean and Cheese Enchiladas
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 people
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Calories
451 kcal
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Course
Main Course
Bean and Cheese Enchiladas
Description
The Bean and Cheese Enchiladas recipe starts by frying flour tortillas briefly in vegetable oil to soften and add a slight crispness, making them easier to roll. Each tortilla is dipped in red enchilada sauce, then filled with a layered mixture of refried beans, green chiles, and shredded Monterey Jack cheese. Once rolled, the enchiladas are arranged seam-side down in a baking dish, topped with more sauce and extra cheese, and baked until bubbly and melted.
The filling offers a creamy texture from the beans combined with mild, melty cheese and a subtle heat from the green chiles. The enchilada sauce adds moisture and a rich, tangy flavor to the dish. The recipe suggests topping with a chipotle-infused sour cream, fresh cilantro, and avocado or guacamole to provide cooling and fresh elements that balance the richness.
Flour tortillas are preferred here for their pliability, but corn tortillas can be substituted if fried first to prevent breakage. The recipe also allows flexibility with refried beans and cheese types to suit personal preferences. This dish makes a hearty main course suitable for casual dinners and can be served alongside rice or a simple salad for a complete meal.
Ingredients
- vegetable oil for frying
- 8 inch flour tortillas
- 2 cups Red Enchilada Sauce any brand works, Salsa Cremosa from Herdez is wildly delish
- 3 cups Monterey jack cheese shredded
- 1 ounce refried beans canned
- 1 ounce green chiles canned
To Garnish
- ½ cup sour cream mixed with 1 tablespoon water and 1 teaspoon chipotles in adobo
- cilantro fresh
- avocado cubed, or guacamole
Instructions
- Preheat the oven to 375 degrees F.
- Heat ½ 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.
- 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.
- 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.
- While the enchiladas are baking, combine the sour cream and milk or water, chipotles in adobo and season with salt.
- Serve enchiladas topped with cheese, a drizzle of crema and cilantro and a dollop of guacamole.
Notes
- Frying tortillas briefly improves pliability and prevents tearing, especially when using corn tortillas.
- Refried beans can be pinto or black beans straight from the can for convenience and flavor.
- Monterey Jack cheese melts smoothly, but cheddar, Colby Jack, or Pepper Jack are suitable alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Calories | 451kcal | 23% |
| Carbohydrates | 35g | 12% |
| Protein | 22g | 44% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 62mg | 21% |
| Sodium | 1741mg | 73% |
| Potassium | 120mg | 3% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 1147IU | 23% |
| Vitamin C | 2mg | 2% |
| Calcium | 523mg | 52% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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