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Preheat your oven to 400°F. Lightly grease a 10-inch oven-safe skillet.

Lay one jumbo flour tortilla flat. Spread approximately 1 1/2 tablespoons of warmed refried beans evenly over one half of the tortilla.

Place about 1 1/2 tablespoons of cooked and seasoned taco meat on top of the refried beans. Drizzle with approximately 1 tablespoon of warmed chile con queso.

Fold the tortilla in half, creating a semi-circle. Then, fold it in half again to form a quarter-circle. Finally, fold it one more time to create a compact triangular shape.

Repeat steps 2-4 with the remaining 5 tortillas, filling and folding each one into a triangle.

Arrange the six triangular wraps in the prepared skillet, forming a circular pattern with the points facing inwards.

Pour the entire can of red enchilada sauce evenly over the arranged tortillas in the skillet.

Generously sprinkle the shredded cheese over the enchilada sauce and tortillas, ensuring full coverage. Scatter the sliced jalapeños on top of the cheese.

Bake in the preheated oven for 20 minutes, or until the cheese is fully melted, bubbly, and lightly golden brown.

Carefully remove the skillet from the oven. Let it rest for a few minutes before cutting into individual triangular portions and serving hot.


Preheat your oven to 400°F. Lightly grease a 10-inch oven-safe skillet.

Lay one jumbo flour tortilla flat. Spread approximately 1 1/2 tablespoons of warmed refried beans evenly over one half of the tortilla.

Place about 1 1/2 tablespoons of cooked and seasoned taco meat on top of the refried beans. Drizzle with approximately 1 tablespoon of warmed chile con queso.

Fold the tortilla in half, creating a semi-circle. Then, fold it in half again to form a quarter-circle. Finally, fold it one more time to create a compact triangular shape.

Repeat steps 2-4 with the remaining 5 tortillas, filling and folding each one into a triangle.

Arrange the six triangular wraps in the prepared skillet, forming a circular pattern with the points facing inwards.

Pour the entire can of red enchilada sauce evenly over the arranged tortillas in the skillet.

Generously sprinkle the shredded cheese over the enchilada sauce and tortillas, ensuring full coverage. Scatter the sliced jalapeños on top of the cheese.

Bake in the preheated oven for 20 minutes, or until the cheese is fully melted, bubbly, and lightly golden brown.

Carefully remove the skillet from the oven. Let it rest for a few minutes before cutting into individual triangular portions and serving hot.
