These yummy enchiladas can be a little messy to prepare, but are well worth it. They can be made ahead and stored by covering with saran wrap and placing in the refigerator. They make great leftovers.
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Units: US | Metric
- 1Preheat oven to 350°F Coat the bottom of a 9 x 9 inches baking pan with enchilada sauce.
- 2For each enchilada, brush both sides of the tortilla with enchilada sauce. Place in prepared pan.
- 3Spoon two large spoonfuls of beans into tortilla. Spoon three spoonfuls of corn on top of beans. Spread 1/2 cup of cheese over corn. Sprinkle 2 tsp of chilies on top, if using. Roll up enchilada.
- 4Repeat for the other two enchiladas.
- 5Pour the remaining enchilada sauce on the enchiladas. Sprinkle the remaining cheese and chilies on top.
- 6Bake 20 minutes.
- 7Cut enchiladas in half and serve with spanish rice and/or my Cucumber Salad recipe.
- 8Serving size is 1/2 of 1 enchilada.
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Nutritional Facts for Bean, Cheese, and Corn Enchiladas
Serving Size: 1 (206 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 303.6
- Calories from Fat 131
- Total Fat 14.5 g
- Saturated Fat 7.8 g
- Cholesterol 39.5 mg
- Sodium 841.3 mg
- Total Carbohydrate 28.7 g
- Dietary Fiber 5.5 g
- Sugars 2.0 g
- Protein 15.6 g