Cheese Enchiladas With Red Or Green Chile Recipe
Savor our delicious cheese enchiladas, stuffed with rich cheese and smothered in your choice of zesty red or tangy green chile sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheese Enchiladas
Method
Cooking Instructions
- 1
Prepare the Filling
In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in the refried beans and half of the cheese. Season with salt and pepper. Mix until well combined, then remove from heat.
- 2
Prepare the Tortillas
In a separate skillet, briefly fry each corn tortilla in a little oil until soft and pliable, about 10-15 seconds on each side. Drain on paper towels.
- 3
Assemble the Enchiladas
Spread a small amount of chile sauce on the bottom of a baking dish. Take one tortilla, add a spoonful of the bean and cheese mixture, roll it up, and place seam-side down in the baking dish. Repeat with remaining tortillas.
- 4
Add Sauce and Cheese
Once all the enchiladas are assembled, pour the remaining chile sauce over them. Sprinkle the remaining cheese on top.
- 5
Bake
Preheat the oven to 350°F (175°C). Bake the enchiladas for 20-25 minutes until the cheese is bubbly and golden.
- 6
Serve
Garnish with fresh cilantro and serve hot.
