Leigh Beisch
serves 4 (serving size: 2 enchiladas)

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 3

In another bowl, combine remaining enchilada sauce and salsa.

Step 4

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

Step 5

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.

Step 6

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

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Ratings & Reviews

AmeliaPorter's Review

July 30, 2012
My boyfriend requests this recipe all the time. We are both picky eaters and love this.

Casey0125's Review

February 27, 2011
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.

klove10381's Review

June 20, 2009
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.