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


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Prep Time: 10 mins
Total Time: 25 mins
Servings: 8 enchiladas
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Ingredients
 
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  • 1  can  (15 ounces) red kidney beans, drained and rinsedOn Sale
  • 1  can (4 ounces)  diced green chile peppers, drainedOn Sale
  • 1/2  cup  frozen whole kernel corn, thawedOn Sale
  • 1  teaspoon  chili powderOn Sale
  • 1/4  teaspoon  saltOn Sale
  • 1/4  teaspoon  ground cuminOn Sale
  • 2  cups  shredded pepper-Jack cheese (10 ounces)On Sale
  • 1  can  (10 ounces) hot enchilada sauceOn Sale
  • 1  can  (10 ounces) mild enchilada sauceOn Sale
  • 8  (6 1/2-inch)  fajita-size flour tortillasOn Sale
  •     Fresh cilantro sprigs, for garnish (optional)On Sale
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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 information
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
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how-tos
How to Make Enchiladas
Enchiladas have been around in one form or another since the pre-Columbian times. In fact, it seems that people were figuring out how to make enchiladas almost as long as there have been tortillas. The ancient Aztecs made enchilada dishes consisting of a fried tortilla topped with salsa and cheese, covered by another tortilla and topped off with a fried egg. Though these dishes existed for centuries, the term "enchilada" (which literally means "chili filled") wasn't coined until the 19th century, and the original dish has been all but completely transformed since its early days.

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