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.
Servings:
8 enchiladas
Prep Time:
10 mins
Total Time:
25 mins
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Ingredients
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1 can(15 ounces) red kidney beans, drained and rinsedsee savings
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1 can (4 ounces)diced green chile peppers, drainedsee savings
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1/2 cupfrozen whole kernel corn, thawedsee savings
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1 teaspoonchili powdersee savings
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1/4 teaspoonsaltsee savings
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1/4 teaspoonground cuminsee savings
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2 cupsshredded pepper-Jack cheese (10 ounces)see savings
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1 can(10 ounces) hot enchilada saucesee savings
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1 can(10 ounces) mild enchilada saucesee savings
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8 (6 1/2-inch)fajita-size flour tortillassee savings
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Fresh cilantro sprigs, for garnish (optional)see savings
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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
Per serving: 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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