In a large bowl, combine refried beans, green chiles, and cheeses
Stir in cumin, paprika, chopped garlic, chili powder, black pepper, garlic powder, onion powder, chicken bouillon, and Sazón
Heat oil in a small skillet over medium heat
Lightly fry each tortilla for about 10-15 seconds until soft and pliable
Transfer fried tortillas to a paper towel-lined plate
Preheat oven to 375°F
Spread a thin layer of enchilada sauce on the bottom of two baking dishes
Fill each tortilla with bean mixture
Roll tightly and place seam-side down in the pan
Repeat until pans are full
Pour remaining enchilada sauce over the rolled enchiladas
Cover generously with both cheeses
Bake 20-25 minutes until bubbly
Let enchiladas rest 10 minutes before serving
