Step 1

Preheat oven to 350 degrees F and grease a 9x13 baking dish.

Step 2

In a large bowl, add the pinto beans, chiles, 8oz of the cheese, garlic powder, and cumin. Stir until combined.

Step 3

Working one tortilla at a time, add two heaping spoonfuls of bean mixture and roll tightly. Place in the prepared baking dish seam side down and repeat until the dish is full.

Step 4

In a medium-sized bowl, combine the salsa verde and sour cream. Mix until smooth.

Step 5

Pour the sour cream mixture over the rolled enchiladas and sprinkle with the remaining cheese.

Step 6

Bake for 28-30 minutes or until bubbling and beginning to brown on top. Serve hot with desired toppings.