A delightful twist on classic enchiladas, this recipe combines creamy beans and gooey cheese for a satisfying meal.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the perfect texture for your enchiladas.
Lightly grease a baking dish with a bit of oil or cooking spray.
Greasing the dish prevents sticking and makes cleanup easier.
Warm the tortillas in the microwave for about 30 seconds to make them pliable.
Warming the tortillas prevents them from cracking when rolled.
In a mixing bowl, combine the shredded cheddar and Monterey Jack cheeses.
Mixing the cheeses ensures an even distribution of flavors.
Place a portion of the cheese mixture and some diced onion onto a tortilla, then roll it up.
Don't overfill the tortillas to make rolling easier.
Arrange the rolled tortillas seam-side down in the prepared baking dish.
Placing them seam-side down keeps the enchiladas intact during baking.
Pour the chili beans over the rolled tortillas, spreading evenly.
Ensure the beans cover all the tortillas for even cooking.
Sprinkle any remaining cheese mixture over the top.
A generous cheese topping creates a delicious crust.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Keep an eye on the cheese to prevent over-browning.
Let the enchiladas cool for 5 minutes, then garnish with shredded lettuce, diced tomatoes, and sour cream before serving.
Adding fresh toppings enhances the flavor and presentation of the dish.
