2 cups shredded cheese (cheddar, Monterey jack, or Colby jack)
Optional toppings (sour cream, pico de gallo, green onions, avocado, etc.)
Preheat oven to 350 F and grease a 9×13 baking dish.
In a large saucepan or skillet, cook the ground pork until almost completely browned and drain any excess grease. Add the peppers and onions, green chiles, water, and taco seasoning. Cook until hot and bubbly. Stir in the refried beans and remove from the heat.
In a separate bowl, combine one cup of the meat/bean mixture and the enchilada sauce.
Pour a little bit of the sauce mixture into the baking dish—just enough to coat the bottom of the pan; set aside.
Add ½ cup of the meat/bean mixture to the center of a flour tortilla and top with about 2 tablespoons cheese. Roll up the tortilla and place it in the baking dish seam-side down. Repeat with the rest of the tortillas.
Pour the rest of the sauce over the enchiladas. Top with remainder of the cheese and bake for 30 minutes or until hot and bubbly.