This recipe is simple to make and was one of our children’s favorite meals. It is easy to omit cheese from some of the enchiladas for those who don’t eat cheese. These enchiladas were made with my No Tomato Enchilada Sauce, but of course you can use regular canned enchilada sauce.
I hope you enjoy this easy, kid approved recipe as much as my family does!
IngredientsPam or vegetable oil 12 corn tortillas 2 (16 ounce) cans fat free refried beans 1 (10 ounce) can red enchilada sauce 2 cups grated cheddar cheese (optional) sliced black olives (optional) Dairy Free: Omit cheese Gluten Free: Purchase corn tortillas that are made only from corn, check enchilada sauce for wheat flour Low Fat: Omit cheese and olives Soy Free: Check labels on tortillas, beans and enchilada sauce for soy products. Oil the pan with a non-soy vegetable oil. Tomato Free: Use the No Tomato Enchilada Sauce in place of regular enchilada sauce Vegan: Omit the cheese. Check labels of tortillas, beans and enchilada sauce for animal products
Spray a 13 x 9 x 2 inch pan with Pam or oil with your choice of vegetable oil. Spread a couple tablespoons of the enchilada sauce in the bottom of the pan.
Preheat the oven to 375 degrees.
Take two paper towels. Wet them with water and squeeze out the excess. Spread out the paper towels on a plate. Put 6 corn tortillas on top of the paper towels. Cover with 2 more paper towels that have been dampened with water. Heat the tortillas in the microwave for 30 seconds.
Take the top warm tortilla and put it on a small plate. Spoon some of the refried beans down the center of the tortilla. Sprinkle with cheese if desired. Roll up and place in the prepared pan. Repeat with the remaining 5 tortillas.
Take the next 6 tortillas, warm them and fill them as you did the first 6. You might not use all the beans.
I usually arrange 8 tortillas going down the length of the pan, and I place the remaining 4 in the space that is left (on the side of the pan).
Cover the enchiladas with the enchilada sauce. Sprinkle with cheese if desired. Sprinkle with sliced olives if desired.
Cover the pan with foil, and bake in the preheated oven for 30 minutes. Remove the foil and bake for 5 minutes longer.
Makes 12 enchiladas.