Molly’s Enchiladas!



Ever since I saw this on Molly’s Blog, I have been wanting to try them. I am a huge mexican food lover, and these looked amazing. The husband however, was worried he wouldn’t like them because of the refried beans. Luckily, I was able to talk him into it one night, and I am so glad! These were real easy to make, absolutely yummy, and so filling!!! If you love mexican, you will love them! Thanks Molly!

PS sorry about the lack of photos, we ate them too quick!!!


  • 1 lb ground beef
  • 1 packet taco seasoning
  • 1 cup cooked white rice 
  • 1 can refried beans (not warmed!)
  • 1 can cream of chicken soup
  • 1 jar of salsa
  • 10-12 burrito size tortilla shells
  • 2 cups Colby Jack Cheese (we used a Mexican Blend)



1. Preheat the oven to 350 degrees. Grease a 9×13 pan. Brown the ground beef and drain. Add taco seasoning and 1 c water. Simmer for about 5 minutes. Add in the rice and stir it up real good!
2. Take the tortilla, spread a spoonful of refried beans on the tortilla. Spread 1/4 c of the meat mixture on top of that. Sprinkle with cheese and roll it up. Put the rolled tortilla seam side down into the 9×13 pan. Repeat until all your tortillas are gone- or the meat mix is gone. 
3. Combine the cream of chicken soup and the jar of salsa in a bowl. Mix well. Pour the mix over the tortillas in the pan. Sprinkle with the remainder of the cheese. 
4. Put the pan in the oven for 30 minutes or until the edges are slightly golden brown. 

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