Sunday, March 29, 2009

Easy Enchiladas

Easy Enchiladas

I would like to preface this recipe by stating, for the record, that I don't like refried beans. At all. Even at a Mexican restaurant I order a la cart or from the appetizer menu if at all possible, so that it comes without the refried beans. If I do order a "plate" I skim the cheese off the top layer of beans, I never, ever, eat the beans.

But I like this dish. And one of the main components is refried beans. Have you ever had a dish that the results are more than just the sum of the parts? This is one of these dishes.

I got this recipe through my husband. Someone at his job brought leftovers from home and shared with everyone, and he got the recipe from them. I totally did not like the sound of it, and resisted making it to the point of kicking and screaming. Well, almost. He finally convinced me to make it made it himself just to get me to try it. And I like it. I like it a lot. I still don't eat refried beans per se, but I eat this, as often as I can.

I love this because it's another of those that you can keep all of the ingredients on hand for quick, last minute throw together meal.

Which I know you never do, but just in case.

  • 8-10 four tortillas
  • 1 can refried beans
  • 1 can chili (I like Wolf brand no-beans chili for this)
  • Grated cheddar and monterrey jack cheese or Mexican blend

I usually make this in a 9 x 13 pan. Be sure and spray the pan first with Pam or other cooking spray.

Open the refried beans, and spoon a little line of beans across the middle of a flour tortilla. Don't overfill, but put at least 2-3 tablespoons, this is all the filling there is.

Roll up tortilla, and place seam side down in the baking dish. Repeat until the dish is full, or you run out of beans or tortillas.

Open the chili, and pour over the top.

Cover with grated cheese.

Cover with foil, and bake at 350 degrees, for about 20-25 minutes, until everything is hot and bubbly, and the cheese is melted and starting to brown a little on the edges. (Remove the foil for the last 5 minutes or so)
Garnish with a little sour cream if you like.


This is easy to adjust up or down for size; smaller, as I did in the pictures, or doubled for a larger family or gathering.

You could use mashed pinto beans instead of the refried beans if you have homecooked beans available, or substitute low-fat cheese (don't use fat-free cheese, it doesn't melt the same)

For links to other good recipes, go to Tempt My Tummy Tuesday at Blessed with Grace, or Tasty Tuesday at Forever...Wherever!

Good cooking, and good eating!


  1. These sound like something I'd really like!

  2. Yeah for refried beans! They are so good! Thanks for sharing your recipe with us! It sounds wonderful!

  3. This sounds really good -- and easy! I'm going to try it!

  4. Well, those are EASY!! Looks like a good way to make some enchiladas. Thanks for sharing the recipe and linking up to TMTT.

  5. Looks great! I love enchiladas

  6. These look so easy and yummy. Can't wait to try the recipe--thanks for sharing!!