Large Cheese Enchiladas (dozen) Recipe

Preparation Directions

1. 1

   Prepare the Filling

   In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the refried beans and season with salt and black pepper to taste. Cook until warmed through, about 3-4 minutes. Remove from heat.

2. 2

   Prepare the Tortillas

   In a separate skillet or microwave, warm the corn tortillas until soft and pliable, about 30 seconds to 1 minute in the microwave or a couple of minutes on a low heat in the skillet. This will make them easier to roll.

3. 3

   Assemble the Enchiladas

   Take one tortilla, spread a generous tablespoon of the bean mixture down the center, add about 1/3 cup of shredded cheese, and roll it tightly. Place seam-side down in a greased baking dish. Repeat with the remaining tortillas.

4. 4

   Add Enchilada Sauce

   Once all the enchiladas are assembled, pour the enchilada sauce evenly over the top, making sure to cover all enchiladas. Sprinkle the remaining cheese on top.

5. 5

   Bake

   Preheat your oven to 350°F (175°C). Bake the enchiladas for 20-25 minutes until the cheese is melted and bubbly.

6. 6

   Serve

   Once out of the oven, let the enchiladas cool for a few minutes. Serve hot, garnished with sour cream and chopped cilantro.