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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
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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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