Total Time
1hr
Prep 30 mins
Cook 30 mins

These enchiladas are for bean lovers, which we are. Makes a hearty meal.

Ingredients Nutrition

Directions

  1. Brown hamburger and onion in skillet; drain off fat.
  2. Stir in refried beans, green chilies and olives.
  3. Place filling in each tortilla and roll up.
  4. Place seam side down in 9x13 glass baking dish.
  5. Mix together enchilada sauce and chili with beans.
  6. Pour over tortillas.
  7. Top with cheddar cheese (we use quite a bit, as the cheesier the better).
  8. Bake at 350 for 30 minutes or until cheese melts.
  9. Serve with sour cream as an additional topping.

Reviews

(3)
Most Helpful

This is definitely a man-pleaser kind of meal. I followed the recipe except I used green olives and homemade enchilada sauce. I got 12 enchiladas out of this with enough filling to make 3 or 4 more. I may use the leftover filling to make tacos. Thanks for sharing. Made for PAC Fall 2011.

CJAY October 22, 2011

These were very good. I used turkey instead of beef, omitted the olives, used wheat tortillas, and a 8 ounce bag of cheese. Next time I will leave out the green chilies. I used 8 inch tortillas and only had enough filling for 8 of them not 12. I made these for OAMC and froze them before cooking them. After thawing them 8 hours in the refrigerator (I forgot to get them out the night before), they took an 1.5 hours to cook. Thanks for a keeper!

Jadelabyrinth September 12, 2006

YUM! We really enjoyed this. I used chili beans instead of the chili with beans. I like the chili, but DH doesn't. Turned out good anyway. Will definitely make this again. Super easy! Thanks, Lainie!

Jamia Motsinger July 28, 2004

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