Bean & Cheese Enchiladas

35 mins
Serves 1
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Directions

  1. 1In a large bowl, combine refried beans and green chiles and cheeses.
  2. 2Stir in cumin, paprika, chopped garlic, chili powder, black pepper, garlic powder, onion powder, chicken bouillon, and Sazón to the bean mixture.
  3. 3Heat oil in a small skillet over medium heat.
  4. 4Lightly fry each tortilla for about 10–15 seconds until soft and pliable (not crispy).
  5. 5Transfer fried tortillas to a paper towel-lined plate.
  6. 6Preheat oven to 375°F.
  7. 7Spread a thin layer of enchilada sauce on the bottom of two baking dishes.
  8. 8Fill each tortilla with the bean mixture.
  9. 9Roll tortillas tightly and place seam-side down in the pan.
  10. 10Repeat until pans are full.
  11. 11Pour remaining enchilada sauce over the rolled enchiladas.
  12. 12Cover generously with both cheeses.
  13. 13Bake for 20–25 minutes until bubbly.
  14. 14Let enchiladas rest for 10-15 minutes before serving so they hold their shape.

Ingredients

  • 1 pack (30) corn tortillas
  • 0.5 cup oil (for lightly frying tortillas)
  • 40 oz canned refried beans
  • 4 oz canned green chiles
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp chopped garlic
  • 1 tsp chili powder
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chicken bouillon
  • 1 packet Sazón seasoning
  • 28 oz can green enchilada sauce
  • 16 oz shredded Colby Jack
  • 16 oz shredded queso cheese or Monterey Jack
  • Cilantro
  • sour cream
  • diced onion for garnish

Equipment

large bowlsmall skilletpaper towel-lined platetwo baking dishesoven

Tips

  • Season your beans like they're the star of the show.
  • Do not use pre-shredded cheese; shred your own cheese.
  • Dip tortillas into hot oil for about 10 to 15 seconds to prevent sogginess and breaking.
  • Never overfill enchiladas; roll them tight so they bake evenly.
  • Always put sauce on the bottom and top of the enchiladas.
  • If you have cheese on the inside, you have to put cheese on the outside.
  • Let enchiladas rest for 15 minutes before serving so they hold their shape.
Bean & Cheese Enchiladas | Clip Recipe