Two-cheese Enchiladas

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

Two-cheese Enchiladas photo
servings:
Makes 4 servings
Time:
prep time:
10 min
total time:
20 min
Two-cheese Enchiladas photo
servings:
Makes 4 servings
Time:
prep time:
10 min
total time:
20 min

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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directions

  • 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.


Recipe Notes

Edit note

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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