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Bean and Cheese Enchiladas Recipe

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3.9 from 15 reviews

These Bean and Cheese Enchiladas are a comforting and flavorful Mexican-inspired dish featuring crispy fried corn tortillas filled with a savory blend of refried beans, diced green chilis, and melty cheese, all topped with a rich homemade enchilada sauce and a tangy sour cream lime crema. Perfect for a quick weeknight dinner, they bake to bubbly perfection with fresh cilantro garnish for an irresistible meal.

Ingredients

Enchilada Sauce

  • 3 tablespoons oil
  • 3 tablespoons all-purpose flour
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1 15 ounce can tomato sauce
  • 1 1/2 cups water or vegetable broth
  • Pinch of cayenne pepper (optional)
  • 1/4 teaspoon oregano (assumed based on instructions)

Bean Filling and Enchiladas

  • 1 15 ounce can refried beans
  • 1 4 ounce can diced green chilis
  • 8-10 6-inch corn tortillas
  • Vegetable oil (for frying the tortillas)
  • 8 ounce block of cheese (cheddar, Monterey Jack, Colby Jack, Pepper Jack, or a blend)

Creme Topping

  • 1/4 cup sour cream
  • 1-2 teaspoons lime juice
  • 1/4 teaspoon chili powder or chipotle powder

Garnish

  • 1/3 cup finely chopped cilantro

Instructions

  1. Make the Enchilada Sauce: Heat 3 tablespoons of oil in a medium saucepan over medium heat. Add 3 tablespoons of all-purpose flour and whisk quickly to combine, forming a roux. Add 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/8 teaspoon ground cinnamon, 1/4 teaspoon oregano, and a pinch of cayenne pepper. Toast the spices until fragrant, about 1 minute.
  2. Simmer the Sauce: Stir in 1 15-ounce can of tomato sauce and 1 1/2 cups of water or vegetable broth. Bring the mixture to a simmer and cook over medium heat, whisking often, until thickened, about 5-7 minutes. Taste and adjust seasoning with salt if needed.
  3. Prepare the Baking Dish: Pour a thin layer of the enchilada sauce into the bottom of a 9 x 13-inch casserole dish and set aside.
  4. Make the Bean Filling: Preheat the oven to 375°F. In a medium saucepan over medium-low heat, warm 1 can of refried beans and 1 can of diced green chilis until heated through and thickened.
  5. Fry the Tortillas: Heat a small amount of vegetable oil in a skillet over medium heat, enough to coat the bottom of the pan. Fry each 6-inch corn tortilla for about 2 minutes per side until pliable. Immediately dip each fried tortilla into the enchilada sauce to coat lightly.
  6. Assemble the Enchiladas: Spread about 2 tablespoons of the bean filling on each sauced tortilla, sprinkle with cheese, then roll up and place seam side down into the prepared casserole dish. Repeat for all tortillas, working one at a time for easier rolling.
  7. Top and Bake: Once all enchiladas are assembled in the dish, pour the remaining enchilada sauce evenly over them and sprinkle with the remaining cheese. Cover the dish and bake in the preheated oven for 15 minutes, until hot, bubbly, and cheese is melted.
  8. Prepare the Creme Topping: While the enchiladas bake, whisk together 1/4 cup sour cream, 1-2 teaspoons lime juice, and 1/4 teaspoon chili powder or chipotle powder. Adjust seasoning to taste.
  9. Serve: When enchiladas are done, drizzle with the sour cream lime crema and sprinkle with chopped cilantro. Serve immediately and enjoy!

Notes

  • Use a wide skillet for making the sauce to facilitate dipping tortillas without transferring to another bowl.
  • Frying the tortillas before filling helps keep them pliable and prevents tearing during rolling.
  • The choice of cheese can be any melting cheese such as cheddar, Monterey Jack, Colby Jack, Pepper Jack, or a blend.
  • Lime juice in the crema topping adds a bright, tangy flavor that balances the richness.
  • Adjust chili powder or chipotle powder amounts to your preferred level of heat and smokiness.

Find it online: https://yumntasty.com/bean-and-cheese-enchiladas-recipe/