Two-Cheese Enchiladas

Name: Two-Cheese Enchiladas
Ingredients: 1 (15-ounce) can pinto beans, drained; 1 cup frozen whole-kernel corn, thawed; 1/2 cup Monterey Jack cheese with jalapeno peppers, shredded; 1/2 cup chopped fresh cilantro, divided; 2 (10-ounce) cans red enchilada sauce (such as Old El Paso), divided; 1/2 cup fresh, refrigerated salsa; Cooking spray; 8 (6-inch) corn tortillas; 1/2 cup (2 ounces) crumbled queso fresco or queso anejo

9 ingredients

6 steps

Ingredients

1 (15-ounce) can pinto beans, drained
1 cup frozen whole-kernel corn, thawed
1/2 cup Monterey Jack cheese with jalapeno peppers, shredded
1/2 cup chopped fresh cilantro, divided
2 (10-ounce) cans red enchilada sauce (such as Old El Paso), divided
1/2 cup fresh, refrigerated salsa
Cooking spray
8 (6-inch) corn tortillas
1/2 cup (2 ounces) crumbled queso fresco or queso anejo

Directions

1

Preheat oven to 375°.
2

In a medium bowl, partially mash beans with a fork. Add corn, Jack cheese, 1/3 cup cilantro, and 1/4 cup enchilada sauce.
3

In another bowl, combine remaining enchilada sauce and salsa.
4

Lightly coat a 13 x 9-inch baking dish with cooking spray. Pour 1/2 cup of enchilada sauce mixture in bottom of dish.
5

Warm tortillas in microwave according to package directions. Spoon about 1/3 cup bean mixture down center of each tortilla; roll up. Arrange tortillas seam side down in baking dish; top with remaining enchilada sauce mixture and crumbled queso. Bake for 20 minutes or until thoroughly heated. Sprinkle with remaining cilantro.
6

Note: Shredded Mexican cheese (such as Kraft or Sargento) can be substituted for queso fresco or anejo.