Spanish Class Enchiladas

"Ok, These are NOWHERE NEAR authentic, but on "fiesta days" in Mrs. Suarez's class, she would always bring these."
 
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photo by Juju Bee photo by Juju Bee
photo by Juju Bee
photo by Juju Bee photo by Juju Bee
Ready In:
35mins
Ingredients:
4
Yields:
8-16 enchiladas
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ingredients

  • 8 flour tortillas
  • 3 (16 ounce) cans refried beans
  • 2 (10 ounce) cans red enchilada sauce
  • 2 cups shredded Mexican blend cheese
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directions

  • Preheat oven to 350°F.
  • Pour a bit of the enchilada sauce in the bottom of a 9x13 baking pan to coat the bottom.
  • Scoop some beans straight from the can onto a flour tortilla in a line from top to bottom.
  • Sprinkle a bit of cheese on the beans.
  • Fold filled tortilla into a roll shape and place into the baking dish.
  • Repeat this method until baking dish is full.
  • Pour the enchilada sauce all over the rolled up enchiladas (Make sure they are really slathered in sauce).
  • Sprinkle any remaining cheese on top.
  • Bake for 20 minutes, or until heated through, and cheese is melted.
  • My teacher cut them all in small pieces after they were finished baking to ensure everyone got a piece, but you don't have to!
  • Come Mucho!

Questions & Replies

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Reviews

  1. So quick and so right on!
     
  2. Here I was looking for something spanish, quick & easy for dinner & I found this. I modified it using the leftover taco meat from lunch, & salsa instead of enchilada sauce, because that's what I had on hand. I love easy & it really is & Yummy too! Even my Honduran husband liked it! Thanks for a easy fake it spanish recipe, I loved it.
     
  3. Very easy and quick. Great for a night when you are short on time. Everyone in my family loved them!
     
  4. Julia, these may not be "authentic", but they are perfect for a busy night and my guys loved them. We do not always have time to make all the ingredients from "scratch", and it's nice to have ideas like this in mind for those times--you just find the most healthful prepared ingredients available and go with it! Thanks for sharing Sra. Suarez's recipe. :)
     
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