This recipe makes 16 enchiladas rojas. You can bake them in four small 8x8" baking pans (great for freezing), or two 9x13" pans. Preheat oven to 350°F.
Pour 1/2 cup red enchilada sauce into the bottom of each small pan, or 1 cup sauce into each large pan.
To a large mixing bowl, add shredded pork, half the shredded cheese and the beans. NOTE: If using canned beans, include liquid from one can and drain the other. If using fresh cooked beans, also add 1/2 cup enchilada sauce to the bowl.Use a spoon to stir ingredients in bowl to combine.
Divide the mixture evenly between 16 tortillas. Place filling in center of each tortilla.Fold sides inward, over the filling until they meet in the center. Fold bottom up and over the filling, then roll. (See image.) Place enchiladas seam side down into pans, 4 per pan for small pans, or 8 per larger pan7.
Cover enchiladas with remaining sauce and cheddar cheese. If desired, cover and freeze pans of unbaked enchiladas for up to 3 months. Thaw in refrigerator before baking.Cover pan with aluminum foil and bake for 30 minutes. Remove foil and bake addition 10 minutes, or until hot and bubbly.
Serve 1-2 enchiladas rojas per person, with optional garnish of drizzled Mexican crema and chopped cilantro on top.