Free Shipping on 3 TasteBooks or more Take 10% off TasteBooks using HOLIDAY2014.

Welcome to the new TasteBook recipe beta page. Learn what's new Not quite ready to change just yet? Classic view

Two-cheese Enchiladas

Rate this

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

Save this recipe 2
Two-cheese Enchiladas photo Save this recipe 2
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)
Save a shopping List


  • 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.

Recommended Recipes

Ratings & Reviews

Click to rate this recipe

Powered By ZergNet

Around the Web

We want to know what you think
about the new recipe page design

Give your feedback
create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

More recipes by this author

See more recipes

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.