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.



by 24  people


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Ingredients
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    1   can 
    (15 ounces) red kidney beans, drained and rinsed
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    1  4  ounce can 
    diced green chile peppers, drained
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    1/2  cup 
    frozen whole kernel corn, thawed
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    1   teaspoon 
    chili powder
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    1/4  teaspoon 
    salt
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    1/4  teaspoon 
    ground cumin
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    2   cups 
    shredded pepper-Jack cheese (10 ounces)
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    1   can 
    (10 ounces) hot enchilada sauce
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    1   can 
    (10 ounces) mild enchilada sauce
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    8  6 1/2 inches 
    fajita-size flour tortillas
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    Fresh cilantro sprigs, for garnish (optional)

Directions
1.
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.
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 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.
4.
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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