Bean and Cheese Enchiladas

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

Recipe from Family Circle
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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 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 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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