Refried Bean and Cheese Enchiladas

Refried Bean and Cheese Enchiladas

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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Ingredients

55 m servings 479 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 479 kcal
  • 24%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 55.4g
  • 18%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 1056 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • 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

Read all reviews 15
  1. 18 Ratings

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Most helpful positive review

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 micro...

Most helpful critical review

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

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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 micro...

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 befor...

Great busy weeknight dinner. I had extra from making slow cooker refried beans from this site and used them up on this. I didn't microwave the beans and cheese together first, just poured a th...

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!

Could not be easier to throw together on a busy weekday night. Easy to cut in half for a family of three. It will become a standard in my kitchen.

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.

Instead of using a microwave, I sautéed the onion and added 3 diced jalapeños. I used one can of refried beans and one can of refried black beans. I added the beans and cheese to the pan with th...

I added some extra onion and a whole package of cream cheese with the grated cheese because I like cheese and onions so much. Also, I used two cans of medium red enchilada sauce since my batch ...

Good recipe. Very easy to make. Not sure what happened but my tortillas were cracking when I rolled them up. Would make again. Perfect for children who are picky about their food.

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