Spanish Class Enchiladas

“Ok, These are NOWHERE NEAR authentic, but on "fiesta days" in Mrs. Suarez's class, she would always bring these.”
8-16 enchiladas

Ingredients Nutrition

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


  1. Preheat oven to 350°F.
  2. Pour a bit of the enchilada sauce in the bottom of a 9x13 baking pan to coat the bottom.
  3. Scoop some beans straight from the can onto a flour tortilla in a line from top to bottom.
  4. Sprinkle a bit of cheese on the beans.
  5. Fold filled tortilla into a roll shape and place into the baking dish.
  6. Repeat this method until baking dish is full.
  7. Pour the enchilada sauce all over the rolled up enchiladas (Make sure they are really slathered in sauce).
  8. Sprinkle any remaining cheese on top.
  9. Bake for 20 minutes, or until heated through, and cheese is melted.
  10. 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!
  11. Come Mucho!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a