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