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–+ servings
a baking dish of bean enchiladas on a wood table.
Kate Ramos

Pepper Jack and Refried Bean Enchilada Recipe

Cold winter nights call for big enchiladas! This Spicy Pepper Jack and Refried Bean Enchilada Recipe is warm, cheesy, and spicy, stuffed with creamy refried beans, sweet corn and pepper jack cheese all in a spicy homemade chipotle enchilada sauce.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: enchiladas
Cuisine: Tex-Mex
Calories: 698
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

For Garnish (optional)

Equipment

Method
 

  1. Heat oven to 375°F. Spread 1/2 cup of the enchilada sauce on the bottom of a 9-x-13-inch baking dish.
  2. Heat a comal or cast iron skillet over medium heat for at least 3 minutes, or until hot but not smoking. Warm the tortillas on the comal until soft and pliable but not toasted. Keep warm by wrapping them in a clean kitchen towel or tortillas warmer.
  3. Spread 2 tablespoons of the beans on a tortilla then add 2 tablespoons of the cheese and 1 tablespoon of the corn. Roll to close and lay it in the prepared baking dish seam-side down so they stay closed. Repeat with remaining tortillas.
  4. Cover the enchiladas with the sauce, then top with the remaining cheese.
  5. Bake until the sauce is bubbling and the cheese is melted, and browned in spots, about 30- 35 minutes. If you'd like a little more browning, stick under the broiler for 2-3 minutes.
  6. While the enchiladas are baking, prepare any garnishes you'd like to add.
  7. Let enchiladas rest for 10 minutes then top with desired garnishes and serve.

Nutrition

Serving: 1gCalories: 698kcalCarbohydrates: 54gProtein: 37gFat: 40gSaturated Fat: 21gPolyunsaturated Fat: 17gCholesterol: 93mgSodium: 2598mgFiber: 11gSugar: 24g

Video

Notes

  1. Enchilada Sauce: Use store-bought if you'd like. You'll need 3 cups of sauce.
  2. Cheese: Substitute other cheeses like queso Oaxaca, cheddar, Monterey jack, colby jack, or a combination of those.
  3. Pre-shredded cheese: Avoid pre-shredded cheese if you can. It is coated in cellulose which gives it a funky texture and makes it dryer.
  4. Make-ahead/ storage and freezeing: The sauce can be made up to 3 days in advance. The enchiladas are best eaten right away. You can freeze them but the tortillas will get mushy. Any leftovers can be kept in a airtight container in the fridge for up to 5 days and reheated in the microwave or covered in a 350°F oven until warm.
  5. Spiciness: Most of the spiciness in these enchiladas comes from the sauce and the cheese. You can lower the amount of chipotles in the sauce and use a different cheese or swap some of the pepper jack for another cheese to control the heat.

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