Refried Bean and Cheese Enchiladas Recipe -
Refried Bean and Cheese Enchiladas Recipe
  • READY IN 55 mins

Refried Bean and Cheese Enchiladas

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  2. Mix refried beans, 1 1/2 cup Mexican cheese blend, and onion in a microwave-safe bowl; heat in microwave until cheese is melted, about 1 minute.
  3. Stack tortillas, 3 at a time, on a microwave-safe plate; heat in microwave until warmed, about 30 seconds. Repeat with remaining tortillas.
  4. Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of each tortilla in enchilada sauce. Spoon bean filling down the middle of each dipped tortilla and wrap tortilla around filling. Arrange filled tortillas in the prepared baking dish. Pour remaining enchilada sauce over filled tortillas and sprinkle remaining cheese over sauce layer. Cover dish with aluminum foil.
  5. Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.
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  • Cook's Notes:
  • Flour tortillas can be substituted for corn tortillas.
  • Green enchilada sauce can be substituted for red.
  • For a vegetarian version, use refried beans that do not contain lard.

Reviews More Reviews

Most Helpful Positive Review
Apr 13, 2014

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.

Most Helpful Critical Review
Apr 15, 2014

Needs some chicken or ground beef in it. Good base recipe though.


6 Ratings

Nov 14, 2014

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!

Oct 15, 2014

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!

May 14, 2014

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.

Jul 26, 2014

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.


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  • Calories
  • 479 kcal
  • 24%
  • Carbohydrates
  • 55.4 g
  • 18%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 19.6 g
  • 30%
  • Fiber
  • 12.4 g
  • 49%
  • Protein
  • 22.7 g
  • 45%
  • Sodium
  • 1056 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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