Bean and Cheese Enchiladas
Recipe from Family Circle

This hot and spicy Mexican dinner recipe can be on the table in less than 30 minutes.

Bean and Cheese Enchiladas

by 24  people

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  • 1   can 
    (15 ounces) red kidney beans, drained and rinsed
  • 1  4  ounce can 
    diced green chile peppers, drained
  • 1/2  cup 
    frozen whole kernel corn, thawed
  • 1   teaspoon 
    chili powder
  • 1/4  teaspoon 
  • 1/4  teaspoon 
    ground cumin
  • 2   cups 
    shredded pepper-Jack cheese (10 ounces)
  • 1   can 
    (10 ounces) hot enchilada sauce
  • 1   can 
    (10 ounces) mild enchilada sauce
  • 8  6 1/2 inches 
    fajita-size flour tortillas
    Fresh cilantro sprigs, for garnish (optional)
Heat oven to 375 F. In large bowl, mix beans, chile peppers, corn, chili powder, salt and cumin. Slightly mash beans; stir to combine. Add 1 cup cheese.
In medium-size bowl, stir together two cans enchilada sauce. Stir 1 cup of the enchilada sauce into bean mixture.
Spread 1/4 cup of the remaining enchilada sauce in 13x9x2-inch baking dish. Brush one side of a tortilla with enchilada sauce. Spoon 1/4 cup of the bean mixture in center on sauced side; roll up. Place enchilada in baking dish. Repeat with remaining tortillas and bean mixture. Pour remaining enchilada sauce over top to cover. Top with remaining 1 cup cheese.
Bake at 375 F for 15 minutes. If desired, garnish with cilantro.
Nutrition information
Per Serving: cal. (kcal) 352, Fat, total (g) 23, chol. (mg) 64, sat. fat (g) 12, carb. (g) 22, fiber (g) 3, pro. (g) 15, sodium (mg) 672, Percent Daily Values are based on a 2,000 calorie diet
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