Bean and Cheese Enchiladas with Homemade Enchilada Sauce
I made a big pot of refried beans that my entire family loved – especially my daughter. I decided to use some of the beans in a batch of enchiladas along with homemade red enchilada sauce and Monterey Jack cheese. Simple and delicious. The enchiladas made my house smell amazing while they baked. We all thought they were delicious and it was hard not to go back for seconds. The flavorful beans were tasty with flour tortillas, Jack cheese, and spicy enchilada sauce. I topped them with fresh cilantro, tomatoes, and avocado. I am looking forward to the leftovers!
How to Make Bean and Cheese Enchiladas with Homemade Enchilada Sauce
Make the refried beans – click here for the recipe.
Make the red enchilada sauce – click here for the recipe.
Preheat the oven to 350 degrees. Coat a large baking dish with cooking spray. Pour a bit of the enchilada sauce into the bottom of the pan.
Spoon some refried beans down the center of the flour tortillas then roll and place into the baking pan. Cover the rolled tortillas with more enchilada sauce, to taste. Sprinkle the top with Monterey Jack cheese. Cover with tinfoil.
Place into the oven and bake for 25 minutes. Remove the foil and continue baking for additional 5 minutes or until the cheese is melted. Remove from the oven and sprinkle the top with cilantro. Serve each enchilada with chopped tomatoes, avocado, and more cilantro. They are also great topped with sour cream. Enjoy.
Ingredients
- Refried beans recipe link up above
- Enchilada sauce recipe link up above
- Flour tortillas
- Monterey Jack cheese shredded
- Garnish:
- Cilantro
- Sour cream
- Avocado diced
- Tomato diced
- Green onions sliced
Instructions
- Make the refried beans - click the link up above for the recipe.
- Make the red enchilada sauce - click the link up above for the recipe.
- Preheat the oven to 350 degrees. Coat a large baking dish with cooking spray. Pour a bit of the enchilada sauce into the bottom of the pan.
- Spoon some refried beans down the center of the flour tortillas then roll and place into the baking pan. Cover the rolled tortillas with more enchilada sauce, to taste. Sprinkle the top with Monterey Jack cheese. Cover with tinfoil.
- Place into the oven and bake for 25 minutes. Remove the foil and continue baking for additional 5 minutes or until the cheese is melted. Remove from the oven and sprinkle the top with cilantro.
- Serve each enchilada with chopped tomatoes, avocado, and more cilantro. They are also great topped with sour cream. Enjoy.
oh, send some over please! It looks delicious 🙂
I wish I could have this for the lunch! It looks super!
Good looking meal Pam – I’ve been looking for a good enchilada sauce and this sounds like the one
most made-from-scratch enchiladas i’ve ever seen! they must be superb! i made some a few nights ago, less made from scratch but still tasty…and COMPLETELY unphotogenic! 🙂
That Looks quite delicious, yum yum. Hope you are well Diane
Another great meal for a cold night! You are the queen of Mexican food, as I’ve said many times before.
Added to my cooking list. Amazing recipe and so easy to make!!
Mexican comfort food. Looks delicious.
Dear Pam, This is great comfort food. xo Catherine
This looks superb!!!! Feel like having some now.
I just made refried beans today for some huevos rancheros and it looks like I’ll have a lot extra! Now I know what to make with them!