Servings: 8 to 16

16 flour tortillas 16 flour tortillas
1 15 ounce cans refried beans 1 15 ounce cans refried beans
1 15 ounce cans mild enchilada sauce 1 15 ounce cans mild enchilada sauce
2 cups shredded cheese 2 cups shredded cheese
2 pounds ground beef, turkey, or shredded chicken breast 2 pounds ground beef, turkey, or shredded chicken breast
2 cups cooked beans and/or rice/quinoa 2 cups cooked beans and/or rice/quinoa

Thoroughly cook ground meat or chicken breast. If using chicken, shred or chop once cooked.
Combine cooked meat, beans, and enchilada sauce in a large bowl. (Optional: reserve some enchilada sauce for covering the rolled enchiladas.)
Spray a 9x11 pan with non-stick spray. (An additional pan may be needed.)
Scoop some of the meat mixture into a tortilla. Roll up the tortilla and place in the pan. Repeat with remaining tortillas and meat mixture until the pan is full. Prepare a second pan if enough meat mixture and tortillas are left over. Sprinkle cheese over the top.
Bake at 375°F for 35 minutes or until heated through and the cheese is melted.
Rolled enchiladas can be done ahead of time and kept in the refrigerator until ready to bake, or frozen in disposable oven pans.