Pinto Beans Enchiladas

MEXICO IN MY KITCHEN
22Ingredients
30Minutes

Ingredients

US|METRIC
  • 1 package refried beans (HERDEZ™Traditional)
  • 1 cup Herdez Salsa Verde
  • 1 cup chicken broth (or warm water)
  • salt (to taste)
  • 3 tablespoons vegetable oil
  • 12 corn tortillas (medium-size)
  • 8 ounces queso fresco (cut into thin slices)
  • 4 tablespoons Mexican cream (or Sour Cream)
  • 1/3 white onion (medium, sliced)
  • 1/2 avocado (medium-size, cut into slices, optional)
  • 2 chorizo (links, cooked and crumbled, optional)
  • 1 package refried beans (HERDEZ™Traditional)
  • 1 cup Herdez Salsa Verde
  • 1 cup chicken broth (or warm water)
  • salt (to taste)
  • 3 tablespoons vegetable oil
  • 12 corn tortillas (medium-size)
  • 8 ounces queso fresco (cut into thin slices)
  • 4 tablespoons Mexican cream (or Sour Cream)
  • 1/3 white onion (medium, sliced)
  • 1/2 avocado (medium-size, cut into slices, optional)
  • 2 chorizo (links cooked and crumbled, optional)
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