Enchiladas Supreme


  • 4 Tablespoons TorchBearer Sauces #4 Tingly Sauce™ or #7 Sultry Hot Sauce
  • 1 16 oz can enchilada sauce
  • 1 lb ground beef
  • 1 16 oz can refried beans
  • 1 small bundle green onions, finely chopped
  • 1 lb shredded cheddar cheese
  • 1 lb shredded Monterey jack cheese
  • 8 large soft corn tortillas


Preheat oven to 350 F.

Mix 2 Tablespoons of #4 Tingly or #7 Sultry Sauce™ with the entire can of enchilada sauce in a mixing bowl and set aside.

Brown ground beef with the remaining 2 Tablespoons of #4 Tingly or #7 Sultry Hot Sauce. Mix in the refried beans, green onion, and 1/2 of enchilada sauce mix. Then add in half of both types of cheese and allow to melt together.

In a tin foil-lined 12 x 9 inch baking pan place ¼ of enchilada sauce mix. Fill each tortilla with about an eighth of the enchilada stuffing and roll tightly. Carefully put in baking pan and press together so that all 8 enchiladas fit in pan. Pour remaining enchilada sauce mix over and sprinkle remaining cheese onto the enchiladas. Bake for 30 minutes.

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