Bean and Cheese Enchiladas
From: Family CircleThis hot and spicy Mexican dinner recipe can be on the table in less than 30 minutes.
Servings: 8 enchiladas
Prep: 10 mins
Total: 25 mins
Ingredients
1 can (15 ounces) red kidney beans, drained and rinsed
1 can (4 ounces) diced green chile peppers, drained
1/2 cup frozen whole kernel corn, thawed
1 teaspoon chili powder
1/4 teaspoon salt
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-inch) fajita-size flour tortillas
Fresh cilantro sprigs, for garnish (optional)
Directions
1. Heat oven to 375 degrees. In large bowl, mix beans, chile peppers, corn, chili powder, salt and cumin. Slightly mash beans; stir to combine. Add 1 cup cheese.
2. In medium-size bowl, stir together two cans enchilada sauce. Stir 1 cup of the enchilada sauce into bean mixture.
3. Spread 1/4 cup of the remaining enchilada sauce in 13 9 2-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.
4. Bake at 375 degrees for 15 minutes. If desired, garnish with cilantro.
Nutrition Facts
Calories 352, Total Fat 23 g, Saturated Fat 12 g, Cholesterol 64 mg, Sodium 672 mg, Carbohydrate 22 g, Fiber 3 g, Protein 15 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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It was so good! Everybody should try.
1/11/2010 04:00:43 PM Report Abuse