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Cheese and Bean Enchiladas

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PREP TIME
25 min
COOKING TIME
40 min
TOTAL TIME
65 min
SERVINGS
6 servings
Dinner Mexican
Cheese and Bean Enchiladas
Ingredients
  • cooking spray
  • 2 (16 ounce) cans refried beans
  • 2 cups shredded Mexican cheese blend, divided
  • 1/2 cup chopped onion
  • 12 (6 inch) corn tortillas
  • 2 (10 ounce) cans red enchilada sauce
Instructions
1
Gather the required ingredients for this dish.
2
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
3
Spray a 9x13-inch casserole dish with cooking spray to prevent sticking.
4
Combine refried beans, 1 and a half cups of cheese shreds, and finely chopped onion in a microwave-safe container.
5
Microwave the mixture on high for 1 minute, or until the cheese is fully melted and smooth.
6
Arrange three tortillas in a single layer on a microwave-safe plate. Microwave the tortillas on high for 30 seconds, or until they are warm and pliable.
7
Repeat this process to warm the remaining tortillas.
8
Prepare a small plate by scooping up enough enchilada sauce to cover its surface.
9
Dip one tortilla into the sauce, coating both sides evenly.
10
Spoon a generous amount of bean filling down the center of the tortilla, then fold it over to enclose.
11
Place the folded tortilla into a prepared 9x13-inch casserole dish. Repeat this process to fill and roll the remaining tortillas.
12
Pour any remaining enchilada sauce over the filled tortillas, followed by a sprinkle of cheese shreds.
13
Cover the dish with aluminum foil to prevent overcooking.
14
Bake in a preheated oven at 350 degrees Fahrenheit for 35 minutes, or until the sauce is bubbling and the cheese is melted. Remove the foil for an additional 5 minutes to allow the top layer to brown slightly.