12 flour or corn tortillas
1 (16 oz.) can refried beans
1 cup cheddar cheese, shredded
1 cup Monterey jack cheese, shredded
1/2 cup dairy sour cream
1/2 tsp. ground cumin seed
1 1/4 cups enchilada sauce

Mix the beans, half of the cheeses, the sour cream and the cumin together in a bowl. Warm the tortillas in the microwave to soften them.

Place a portion of the filling in the center of a tortilla. Roll up, tucking under the ends.

In a 13x9-inch dish, place half of the enchilada sauce. Place enchiladas on top of the sauce. Repeat with the remaining tortillas.

Pour remaining sauce over the top of the enchiladas. Sprinkle the remaining cheddar and Monterey jack cheese on top of the enchiladas.

Bake at 350°F for 20 minutes.

Submitted by: Bailey