Remember those enchiladas we made on IG live a few months back but I just kinda went for it without a recipe… well, today’s the day. My most perfect Bean and Cheese Enchiladas are ready for you!
We’re talking the most perfectly easy Bean and Cheese Enchiladas that are ready in 30 minutes or less. They are cheesy and filled with refried beans, perfectly sauced with enchilada sauce (my fav brand is recommended below) and then topped with ALL THE CHEESE. You can liven then up with a chipotle crema on top and obviously you should serve them with a bowl of guacamole on the side! They are going to be INSANE!
A few enchilada FAQ’s:
- You’ll see that the recipe below calls for flour tortillas, this is just my personal preference and I understand that some people are team corn tortillas 100% of the time. I support you and you are absolutely allowed to use corn tortillas.
- If you’re using corn tortillas, don’t skip the step of slightly frying the tortillas in the vegetable oil before assembling. This helps make them more pliable and easier to roll.
- Refried beans: you can use refried pinto or refried black beans. Both will be delicious. Straight out of a can is totally fine and helps save you on top.
- Cheese: I love a Monterey Jack moment because it melts so beautifully. Cheddar, Colby Jack, Pepper Jack or the likes would also work wonderfully!
Okay… now go forth and enchilada until your hearts content!
Bean and Cheese Enchiladas
- 1/2 cup vegetable oil
- 8 6-inch flour tortillas
- 2 cups red enchilada sauce (any brand works but the Salsa Cremosa from Herdez is wildly delish)
- 3 cups shredded Monterey Jack cheese
- 1 15-ounce can refried beans
- 1 4-ounce can green chiles
- 1/2 cup sour cream mixed with 1 tablespoon water and 1 teaspoon of chipotles in adobo
- fresh cilantro
- cubed avocado or guacamole
- Preheat the oven to 375 degrees F.
- Heat vegetable oil in a medium skillet over medium-high. Working one at a time, fry tortilla, turning once, until just starting to brown and crisp, about 10 seconds per side. Transfer the tortilla to paper towel lined plate to drain. Repeat with remaining tortillas.
- Dip both sides of each tortilla in the enchilada sauce just to coat, then transfer to a baking sheet. Spread ½ cup of enchilada sauce lengthwise down the center of a 13×9" baking dish.
- Working one at a time, spoon 2-3 tablespoons of the refried beans into the center of the tortilla, followed by a few tablespoons of shredded jack cheese and a teaspoon of the canned green chiles. Fold one side over filling, then continue to roll enchilada up like a burrito. Place the seam side down in the prepared baking dish as you go, fitting them all in. Top with the remaining enchilada sauce and then pile on the remaining cheese. Bake until sauce is bubbling and cheese is beginning to brown, about 10-15 minutes.
- While the enchiladas are baking, combine the sour cream and milk or water, chipotles in adobo and season with salt.
- Serve enchiladas topped with cheese, a drizzle of crema and cilantro and a dollop of guacamole.