Cheese Enchiladas with Refried Beans

Step 1

Preheat oven to 375°F. Spread 1/2 cup of the enchilada sauce on the bottom of a 9x13-inch baking dish.

Step 2

Warm the 8 tortillas in a dry skillet over medium heat for 30 seconds per side, until soft and pliable.

Step 3

Fill each tortilla with 1/4 cup of the shredded cheese, roll tightly, and place seam-side down in the prepared dish.

Step 4

Pour the remaining enchilada sauce over the rolled tortillas, spreading to cover them evenly.

Step 5

Sprinkle the remaining 1 cup of shredded cheese over the top. Bake until the sauce is bubbly and the cheese is melted, about 15 minutes.

Step 6

While the enchiladas bake, heat the refried beans in a small saucepan over medium-low, stirring occasionally, until hot, about 5 minutes.

Step 7

Serve the enchiladas with a scoop of refried beans, a dollop of sour cream, and a lime wedge on the side.

Step 8

Optional: add chopped cilantro or a pinch of chili powder on top for extra flavor.