# Bean & Cheese Enchiladas

These bean and cheese enchiladas feature creamy, perfectly seasoned beans, tortillas that don’t fall apart, and cheese melted into every layer with sauce bubbling at the edges.

- Total time: 35 min
- Cuisine: Mexican
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- large bowl
- small skillet
- paper towel-lined plate
- two baking dishes
- oven

## 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.

## Source

- Original video: https://www.instagram.com/reel/DU_XC7IARAT/?igsh=MWg2eXl4czIzaTRqdA==
- Recipe page: https://www.cliprecipe.com/recipe/766247a0-a55b-4bdd-a986-d051da6671b2
- Extracted: 2026-05-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt