Recipe by hunni662
"Very yummy! I grew up making these with my mom and sisters, and everyone I knew loved them! They're easy to make and incredibly tempting! Add chicken or cilantro if you like. I suggest pairing it with easy-to-make boxed Mexican rice."
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2 (16 ounce) cans
shredded Mexican cheese blend, divided
small corn tortillas
2 (10 ounce) cans
red enchilada sauce
I made these exactly by the recipe for a small group of 14. Everyone seemed to like them, but no one raved over them. I appreciated the directions given for heating 3 corn tortillas in the microwave and then dipping them in the enchilada sauce before filling and rolling up. I've always had problems with corn tortillas breaking, but these rolled up perfectly.
Needs some chicken or ground beef in it. Good base recipe though.
judyegray that does not deserve the rating you gave it. If you read the entire recipe you will notice that for vegetarians to use refried beans without lard. "Please" read the whole recipe before you cast judgement!
I loved it and am definitely not a vegetarian!
Excellent! I made these exactly as written and wouldnt change a thing. I even made some without sauce and those came out great as well. I will be making these again!
These rank high for EASY of course you can add meat, but you don't have too. For a fast family dinner these fit the bill.
If you're a REAL vegetarian, you won't eat these. Refried beans are made with Lard. Lard is animal fat. Please don't call these vegetarian if you are using a meat ingredient.
These are great without meat or poultry and come quite close to that original texmex taste if you make your own enchilada sauce. What is missing is the sauce recipe otherwise i would have given it 5 stars.
* Percent Daily Values are based on a 2,000 calorie diet.
Refried Bean and Cheese Enchiladas
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 177
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