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    You are in: Home / Recipes / Bean, Cheese, and Corn Enchiladas Recipe
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    Bean, Cheese, and Corn Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    strawberrybird's Note:

    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


    1. 1
      Preheat oven to 350°F Coat the bottom of a 9 x 9 inches baking pan with enchilada sauce.
    2. 2
      For each enchilada, brush both sides of the tortilla with enchilada sauce. Place in prepared pan.
    3. 3
      Spoon 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.
    4. 4
      Repeat for the other two enchiladas.
    5. 5
      Pour the remaining enchilada sauce on the enchiladas. Sprinkle the remaining cheese and chilies on top.
    6. 6
      Bake 20 minutes.
    7. 7
      Cut enchiladas in half and serve with spanish rice and/or my Cucumber Salad recipe.
    8. 8
      Serving size is 1/2 of 1 enchilada.

    Ratings & Reviews:

    • on December 13, 2008


      I used corn tortillas instead of flour because I didn't have any (too lazy to make homemade flour tortillas). I did have some frozen homemade enchilada sauce that was terrific (thanks to a Zaar recipe). Instead of folding this like an enchilada I left my tortillas as a layer in the pan after coating them in enchilada sauce and continued in layers. Just to kick it up a knotch as Emeril would say, I definitely used way more green chilies (7 ounces instead of 4), and I used half monterey jack and half habanero cheddar because I wanted to make sure it was flavorful and cleared my nostrils. This was very good, and I liked that it had ingredients I'd normally have on hand. Next time I make this, I want to use homemade refried beans...that's another day!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 08, 2008


      So fast & so easy! I am definitely saving this recipe. I used burrito sized flour tortillas and it made enough for 6 people. I saved one dish in the freezer for another day. I did not used diced green chilis because we are not into spices. Also, I only used 1 tablespoon of beans,corn, and cheese into each tortilla so that it folded nice. Great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No


    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

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