Two-Cheese Enchiladas

2-cheese-enchiladas Recipe
Leigh Beisch


serves 4 (serving size: 2 enchiladas)

Nutritional Information

Calories 332
Caloriesfromfat 21 %
Fat 8 g
Satfat 1.5 g
Monofat 0.8 g
Polyfat 1.3 g
Protein 11.4 g
Carbohydrate 55.8 g
Fiber 8.3 g
Cholesterol 10 mg
Iron 2.6 mg
Sodium 866 mg
Calcium 287 mg


1 (15-ounce) can pinto beans, drained
1 cup frozen whole-kernel corn, thawed
1/2 cup Monterey Jack cheese with jalapeño peppers, shredded
1/2 cup chopped fresh cilantro, divided
2 (10-ounce) cans red enchilada sauce (such as Old El Paso), divided
1/2 cup fresh, refrigerated salsa
Cooking spray
8 (6-inch) corn tortillas
1/2 cup (2 ounces) crumbled queso fresco or queso añejo


Preheat oven to 375°.

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

In another bowl, combine remaining enchilada sauce and salsa.

Lightly coat a 13 x 9-inch baking dish with cooking spray. Pour 1/2 cup of enchilada sauce mixture in bottom of dish.

Warm tortillas in microwave according to package directions. 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.

Note: Shredded Mexican cheese (such as Kraft or Sargento) can be substituted for queso fresco or anejo.