My boyfriend requests this recipe all the time. We are both picky eaters and love this.
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Amount per serving
- Calories: 332
- Calories from fat: 21%
- Fat: 8g
- Saturated fat: 1.5g
- Monounsaturated fat: 0.8g
- Polyunsaturated fat: 1.3g
- Protein: 11.4g
- Carbohydrate: 55.8g
- Fiber: 8.3g
- Cholesterol: 10mg
- Iron: 2.6mg
- Sodium: 866mg
- Calcium: 287mg
- 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.
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Two-Cheese Enchiladas Recipe at a Glance