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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