Bean, Cheese, And Corn Enchiladas
From strawberrybird 13 years ago
- 35 minutes to make
- Serves 6 servings
I've been making these enchiladas for years. These yummy enchiladas can be a little messy to prepare, but are well worth it. They can be made ahead and stored by covering with saran wrap and placing in the refrigerator, or frozen for up to a month. Read more They make great leftovers. Serving size is 1/2 of an enchilada. See less
Ingredients
- 3 soft taco-size flour tortillas shopping list
- 1 (10 ounce) can enchilada sauce shopping list
- 1 (16 ounce) can refried beans, jalapeno or regular shopping list
- 1 cup corn shopping list
- 2 cups shredded Monterrey jack cheese or cheddar cheese shopping list
- 1/4 cup diced green chilies shopping list
How to make it
- Preheat oven to 350°F Coat the bottom of a 9 x 9 inches baking pan with enchilada sauce.
- For each enchilada, brush both sides of the tortilla with enchilada sauce. Place in prepared pan.
- Spoon two large spoonfuls of beans into tortilla. Spoon three spoonfuls of corn on top of beans. Spread 1/2 cup of cheese over corn. Sprinkle 2 tsp of chilies on top, if using. Roll up enchilada.
- Repeat for the other two enchiladas.
- Pour the remaining enchilada sauce on the enchiladas. Sprinkle the remaining cheese and chilies on top.
- Bake 20 minutes.
- Cut enchiladas in half and serve with spanish rice and/or cucumber salad.
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The Rating
Reviewed by 1 people-
I really loved these. I had planned on four flour tortillas due to the size of my pan and I am glad I did. I think these ingredient easily can make four enchiladas. I didn't use the green chilies but I put 1 teaspoon of chipotle chili powder into ...more
frankieanne
in Somewhere loved it
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