Here is a quick and tasty enchillada dish that's a keeper on a busy work night. Feel free to substitue cooked ground beef seasoned with taco seasoning in place of the beans.
2 cans refried beans 1 small onion, chopped 1/2 cup shredded Montrey Jack cheese 8 flour tortillas 2 cups prepared enchillada sauce 1/2 cup shredded cheddar cheese
Preheat oven to 350º. Place 1/4 cup enchillada sauce in 9x11 baking pan and set aside. In a medium bowl combine refried beans, onion, and Montrey Jack cheese. Divide filling between 8 flour tortillas. Roll up totillas, place seam side down in baking dish. Top with remaining enchillada sauce. Cover with aluminum foil and bake for 20 minutes. Uncover, sprinkle with cheddar cheese and cook an additional 10 minutes.