Enchilada Recipe

Sauté Onions

In a skillet, heat olive oil over medium heat. Add chopped onions and sauté until they are translucent, about 5 minutes.

Prepare Tortillas

Warm the corn tortillas in a dry skillet or microwave until pliable, about 30 seconds on each side.

Fill Tortillas

Place a tablespoon of refried beans and a handful of shredded cheese in the center of each tortilla. Roll them up tightly and place them seam-side down in a baking dish.

Make Roux

In a saucepan, melt butter over medium heat. Stir in flour and cook for about 1 minute until bubbly.

Add Milk

Gradually whisk in the milk, ensuring there are no lumps. Continue to cook until the sauce thickens, about 3-5 minutes.

Add Cheese and Seasoning

Remove from heat and stir in shredded cheese, chili powder, and salt until smooth and creamy.

Assemble

Preheat your oven to 350°F (175°C). Pour half of the queso amarillo over the enchiladas in the baking dish.

Bake

Cover with foil and bake for 20 minutes. Remove foil, pour the remaining queso amarillo on top, and bake for an additional 10 minutes until bubbly and golden.

Serve

Remove from the oven and let cool for a few minutes. Serve warm, garnished with chopped cilantro or avocado if desired.