Bean And Cheese Enchiladas Recipe

Name: Bean And Cheese Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 corn tortillas; 2 (15 ounce) cans ranch style beans or (15 ounce) cans chili beans (Ranch Style is a brand. If not available in your area, use any brand of chili beans); 3 -4 cups of shredded cheddar cheese or 3 -4 cups monterey jack and cheddar cheese blend; 1 medium onion, diced (optional); Optional toppings; sour cream; jalapeno; guacamole; lettuce; tomatoes

Servings: persons

1
Completely, but lightly cover both sides of one tortilla with shortening (Don't be afraid to use your hands), then place the tortilla on a microwave-safe plate.
2
Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, shortening side up.
3
Repeat Step 2 until all tortillas are stacked, then microwave the entire stack on high for about 4 minutes and allow to cool.
4
Place shredded cheese in a bowl (if using diced onions, mix them in with the cheese now).
5
Lightly cover the bottom of a baking dish (mine is 13x9, I think) with some of the juice from the beans (This will prevent the tortillas from becoming stiff and chewy as they cook).
6
Place a generous portion of the cheese/onion mixture onto a tortilla, then roll the tortilla like a cigar (not too tight though).
7
Place into the baking dish, seam side down to prevent the enchilada from unrolling.
8
Repeat until all tortillas have been stuffed, rolled and placed into the baking dish.
9
Cover the enchiladas with the beans and any leftover cheese/onion mixture.
10
Bake at 350 for 20-30 minutes, depending on your oven.
11
Allow to cool for 5 minutes, top with any, all, or none of the optional toppings, and serve.

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 corn tortillas, 2 (15 ounce) cans ranch style beans or (15 ounce) cans chili beans (Ranch Style is a brand. If not available in your area, use any brand of chili beans), 3 -4 cups of shredded cheddar cheese or 3 -4 cups monterey jack and cheddar cheese blend, 1 medium onion, diced (optional), and more.

Yes, Bean And Cheese Enchiladas falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bean And Cheese Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions