Smoky Chipotle Beef and Bean Enchiladas

1.Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

2.Prepare the filling: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain off any excess grease.

3.Stir the taco seasoning mix and 1/2 cup of water into the beef. Bring to a simmer and cook for 2-3 minutes until the sauce thickens slightly.

4.Remove the skillet from the heat. Stir in the rinsed white beans, kidney beans, minced chipotle peppers, adobo sauce, and 1/2 cup of shredded Monterey Jack cheese until combined.

5.Prepare the sauce: In a medium bowl, whisk together the red enchilada sauce and 1/2 cup of water (or use the liquid base from the Zatarain's mix, ensuring it is seasoned appropriately for an enchilada sauce consistency). Pour about 1/2 cup of this sauce mixture into the bottom of the prepared baking dish and spread evenly.

6.Assemble the enchiladas: Warm the flour tortillas briefly in the microwave (about 15 seconds) to make them pliable.

7.Spoon about 1/3 cup of the beef and bean mixture down the center of each tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish.

8.Repeat with the remaining tortillas and filling, arranging them snugly in the dish.

9.Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are well coated.

10.Sprinkle the remaining 1 cup of shredded Colby Jack cheese over the top.

11.Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown.

12.Let the enchiladas rest for 5 minutes before serving. Garnish with extra sliced chipotles and a drizzle of sour cream, if desired.