Two-cheese Enchiladas
sarah
ingredients
- 1 (15-oz.) can pinto beans, drained
- 1 cup frozen whole-kernel corn, thawed
- 1/2 cup Monterey Jack cheese with jalapeno peppers, shredded
- 1/2 cup chopped fresh cilantro, divided
- 2 (10-oz.) can red enchilada sauce, divided
- 1/2 cup fresh, refrigerated salsa
- cooking spray
- 8 (6-inch) corn tortillas
- 1/2 cup (2-oz.) crumbled queso fresco or queso anejo (see notes)
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notes
queso fresco is slightly salty and good for melting; sharply flavored queso anejo is crumbly. Shredded Mexican cheese can be subbed for either.
Source: Unknown Magazine
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