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
8 (6-inch) corn tortillas
1/2 cup (2 ounces) crumbled queso fresco or queso añejo
How to Make It
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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Subbing the pepper jack cheese with regular jack made this recipe perfect! I was impressed at how well the flavors complimented one another and how easy it was to make. We all loved it. The only other change I made was to add the salsa last, at serving, so that I could use hot for my husband and mild for the rest of us.
This is an ok recipe; I made some changes but not quite enough. It is a pretty spicy recipe and while my husband, dad, and son liked it ok, the ladies were not has happy with it. I know for sure that I wouldn't use any hot sauce in the sauce at all. I added a can of tomatoes and a little hot sauce but I think it would be better with just a large can of maybe fire roasted tomatoes. I also think it could use less of the spicy cheese and maybe even add a little colby or something. Enchilada sauce is so salty and I might look into a different kind of sauce for this recipe. We prefer Rachel Ray's version of this recipe.
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