Delicious Bean and Cheese Enchiladas

This soul-warming bean and cheese enchilada casserole brings genuine Mexican tastes to your dinner table without much hassle. When tortillas stack with tasty beans and gooey cheese, you get a dish that makes both veggie fans and meat eaters happy. I came up with this meal during my search for quick weeknight cooking that still packed tons of taste.

I first threw these enchiladas together in a super busy week when I wanted something everyone at home would enjoy. How simple it was caught me off guard, but the taste made me add it to our usual meal lineup. These days my teen boy asks for it almost every Sunday.

Ingredients

• Enchilada sauce: One full 15 oz can gives you that real Mexican taste foundation. I like medium hot red sauce because it has a nice tomato background
• Block cheese: Grating cheese yourself makes it melt way better than the pre-grated stuff. Monterey Jack gives you that perfect melt with a light flavor
• Refried beans: The smooth protein center of our dish. Go with classic pinto for tradition or try black beans for something different
• Corn tortillas: They're a must for real texture and taste. They stand up to baking much better than flour ones do
• Optional toppings: Fresh stuff like avocado, cilantro and tomato cuts through the richness of your baked enchiladas

Step-by-Step Instructions

Prepare Your Base:

Pour half cup of sauce across your baking dish bottom. This stops sticking and gets flavor into that first bite. Make sure you spread it all over for even taste in every corner.

Create Your First Layer:

Lay down tortillas in one layer, cutting some in half to fit against the sides. Then smear beans about quarter inch thick on top using a spoon back. They should spread easily but not run. Add plenty of grated cheese on top, using about a third of what you have.

Build The Middle:

Drizzle another half cup of sauce over your cheese, making sure it's even. Add more tortillas, then the rest of your beans and another third of cheese. This middle part makes sure every bite tastes amazing.

Finish The Assembly:

Put your last tortillas on top, then pour all your leftover sauce over them, covering every bit. This keeps them from getting dry while cooking. Scatter all your remaining cheese on top, covering everything for that gorgeous golden finish.

Bake To Perfection:

Wrap tightly with foil and stick it in at 425F for 20 minutes. This heats everything through without burning. Take the foil off and cook another 15 minutes until cheese turns golden bubbly with slightly crunchy edges.

Rest Before Serving:

Let your dish sit for 5 minutes before cutting into it. This helps everything set up and makes serving cleaner. Add your favorite fresh toppings right before taking it to the table.

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The refried beans really make this dish special. I found out that heating them a bit before spreading makes putting everything together so much easier. My grandma always threw in a bit of cumin with her beans, a trick I still use that adds wonderful richness to the whole dish.

Make Ahead Options

These enchiladas work great for planning your meals ahead. You can put the whole thing together up to two days before you need to bake it. Just wrap it tight with plastic and keep it cold. When you're ready to cook, take it out while your oven warms up, then follow the cooking steps but add about 5 more minutes to the covered baking time.

Customize Your Enchiladas

While this dish is awesome just as it is, you can easily change it to fit what you like. Try putting in some cooked peppers and onions between bean layers for extra veggies. If you want meat, mix in some cooked ground beef or shredded chicken with the beans for a fuller meal. You can also play around with different cheeses a mix of jack and cheddar works really well for both taste and how they melt.

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Serving Suggestions

These enchiladas go perfectly with Mexican rice and a basic green salad with lime dressing. For a full party meal, add some fresh guacamole and pico de gallo on the side. The casserole style makes this great for group meals or family dinners. I usually set out small bowls with different toppings so everyone can fix their plate just how they want it.

Storage And Reheating

Any leftover enchiladas stay good in the fridge for up to four days if you keep them in a sealed container. To warm them up, cover with foil and heat in a 350°F oven for about 20 minutes until hot all the way through. For single portions, the microwave works fine at 70% power so the cheese doesn't get tough. I think the flavors actually get better after sitting for a day.

Recipe FAQs

→ Can I use flour tortillas instead of corn tortillas?

Corn tortillas give the most authentic taste, but flour ones work too. Just know that flour tortillas might get a bit mushy from the sauce. Try lightly toasting flour tortillas first if you want them to stay firmer during cooking.

→ What type of cheese works best for enchiladas?

Monterey Jack works great because it melts so well and has a smooth taste that pairs nicely with everything else. You can also try Mexican cheese blends, Colby Jack, or mix some cheddar with Monterey Jack. For a really authentic flavor, look for Queso Oaxaca or Queso Asadero at specialty markets.

→ Can I make these enchiladas ahead of time?

Absolutely! You can put the whole dish together up to a day before and keep it in the fridge wrapped up. When you're ready to eat, let it sit out for about 30 minutes to warm up a bit, then bake it. You'll probably need to add an extra 5-10 minutes of covered baking time since it'll be cold from the fridge.

→ How do I know when the enchiladas are done baking?

They're ready when the cheese on top has completely melted, looks a bit golden in places, and you can see the sauce bubbling around the sides. If you have a food thermometer, the middle should reach at least 165°F (74°C) to make sure everything's heated properly, especially if you made it ahead of time.

→ What's the best way to store and reheat leftovers?

Keep any extras in a sealed container in your fridge for up to 3-4 days. When reheating, cover with foil and warm in a 350°F (175°C) oven for about 20 minutes until hot all the way through. You can microwave single portions too, but it won't be as good as using the oven. For an extra touch, sprinkle some fresh cheese on top before reheating.

→ Can I freeze these enchiladas?

They freeze really well. Just put everything together but don't bake it. Wrap it tight with plastic wrap then add a layer of aluminum foil and freeze for up to 3 months. Thaw in your fridge overnight, then bake as normal, adding about 10-15 minutes to the covered cooking time.