Easy Cheesy Enchiladas

Ingredients

  • 2 cans (15 ounces each) pinto beans, drained and rinsed
  • 1 cup salsa
  • 1½ cups cooked corn (fresh or frozen, or a 15-ounce can
  • drained and rinsed)
  • ½ cup (a 4-ounce can) chopped mild green chiles
  • 2 cloves of garlic, minced, or ½ teaspoon garlic powder
  • 1½ cups shredded cheese
  • 8 whole wheat flour tortillas (10-inches) or 12 corn
  • tortillas (6-inches)
  • 1 can (15 ounces) enchilada sauce

Directions

  1. Preheat oven to 350 degrees F. Lightly oil or spray a 9 x 13-inch baking dish.
  2. Mix beans, salsa, corn, chilies, garlic and half of the cheese together in a bowl.
  3. Warm each tortilla in a dry skillet and stack them on a plate.
  4. Spoon about ½ cup of the bean mixture onto each tortilla.
  5. Roll the tortilla and place seam-side down in a baking dish.
  6. Pour enchilada sauce over the tortillas and sprinkle with remaining cheese.
  7. Bake for 15 to 20 minutes, or until hot

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