Refried Bean and Cheese Enchiladas

Recipe View Assemble all ingredients for a streamlined cooking process.

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch casserole dish with a generous coating of cooking spray to prevent sticking.

Recipe View In a microwave-safe bowl, combine the refried beans, 1 1/2 cups of shredded Mexican cheese blend, and chopped onion. Microwave on high until the cheese is fully melted and the mixture is well combined (approximately 1 minute).

Recipe View To soften the corn tortillas for easy rolling, stack three tortillas on a microwave-safe plate and microwave on high for about 30 seconds. Repeat this process until all tortillas are warmed and pliable.

Recipe View Pour a generous amount of enchilada sauce onto a small plate. Quickly dip each side of a tortilla in the sauce, ensuring it's evenly coated.

Recipe View Spoon a generous portion of the bean and cheese filling down the center of the sauced tortilla. Carefully wrap the tortilla around the filling, creating a secure roll.

Recipe View Place the filled enchilada seam-side down into the prepared baking dish. Repeat the dipping, filling, and rolling process with the remaining tortillas, arranging them snugly in the dish.

Recipe View Pour the remaining enchilada sauce evenly over the filled tortillas. Sprinkle the remaining shredded cheese over the top for a golden, bubbly finish. Cover the dish tightly with aluminum foil.

Recipe View Bake in the preheated oven for 35-40 minutes, or until the sauce is bubbling and the cheese is melted and lightly browned.