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Two-cheese Enchiladas

servings:Makes 4 servings
prep time:
10 min
total time:
20 min


  • 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)
Two-cheese Enchiladas photo


  • 1

    Preheat oven to 375.

  • 2

    In a medium bowl, partially mash beans with a fork. Add corn, Jack cheese, 1/3 cup cilantro, and 1/4 cup enchilada sauce.

  • 3

    In another bowl, combine the remaining enchilada sauce and salsa.

  • 4

    Lightly coat a 13x9 inch baking dish with cooking spray. Pour 1/2 cup of enchilada sauce mixture in bottom of dish.

  • 5

    Warm tortillas in microwave according to package instructions. Spoon about 1/3 cup bean mixture down center of each tortilla; roll up. Arrange tortillas seam side down in baking dish; top with remaining enchilada sauce mixture and crumbled queso. Bake for 20 minutes or until thoroughly heated. Sprinkle with remaining cilantro.


queso fresco is slightly salty and good for melting; sharply flavored queso anejo is crumbly. Shredded Mexican cheese can be subbed for either.



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