Bake @ 350 degrees Fahrenheit for 30-40 minutes
Serves 10 or makes 20 side dishes*
1 - 15 oz can black refried beans
1 - 15 oz can green chili and lime refried beans
2 - 10 oz cans green enchilada sauce
1 - 6 oz can green chilies
1/2 cup onion, chopped (or up to 3/4 cup)
1 tbsp garlic, minced
2 cups Mexican blend Cheese (or cheddar), shredded
10 - 8 to 10" flour tortillas
Garnish Options:
sour cream
chopped tomato
green onion slices
Instructions:
1 - Saute onions and garlic in a little olive oil over medium heat until the onions are transparent and pale brown. Remove from heat.
2 - In a medium mixing bowl, stir together both cans of refried beans, 1 can of enchilada sauce, green chilies, 1 cup of cheese, onion, and garlic. Stir well to incorporate.
3 - Spray a 9x13 (I use a 10x15 pan) baking dish with cooking oil. Put about a half cup ish filling mixture on each tortilla and wrap up, placing seam side down in pan.
4 - Top enchiladas with remaining can of enchilada sauce and remaining cup of cheese.
5 - Bake. Cheese should be slightly browned when done.
*This recipe is easy to halve if you need to make less. Just take out the green chili and lime refried beans and halve everything else. (You can use the whole 6 oz can of green chilies though cuz they're tasty.)
