Bean and Cheese Enchiladas (Print Version)
Layered corn tortillas with refried beans and melted cheese, baked in flavorful enchilada sauce until bubbly and golden.
# Ingredients:
01 -
1 (15 oz) can enchilada sauce, red or green
02 -
1 lb block of cheese, shredded (approximately 2 1/2 cups, such as Monterey Jack)
03 -
2 cups refried beans, homemade or store-bought (thin with water if needed)
04 -
7 corn tortillas, 2 cut in half
05 -
Optional toppings: avocado, cilantro, tomato, lettuce, onion, jalapenos, salsa, hot sauce
# Steps:
01 -
Preheat oven to 425°F. Prepare a baking dish of your choice, such as a 10.5 x 7.5 inch rectangular dish, adjusting ingredient quantities as needed for different sizes.
02 -
Spread 1/2 cup of enchilada sauce onto the bottom of the baking dish. Arrange a single layer of corn tortillas on top, cutting some in half for proper fit. Spread an even layer of refried beans over the tortillas, then top with shredded cheese.
03 -
Add another 1/2 cup of enchilada sauce over the cheese layer, followed by another layer of tortillas, refried beans, cheese, tortillas, enchilada sauce, and finish with a top layer of cheese.
04 -
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and the casserole is bubbly.
05 -
Remove from the oven and let cool slightly before serving. Optionally, top with your choice of enchilada toppings and serve with tortilla chips.
# Notes:
01 -
You can adjust the ingredient amounts depending on the size of your baking dish and personal preferences.