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

    Average Rating:

    2 Total Reviews

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    • 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
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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
    43%
    Total Fat 14.5 g
    22%
    Saturated Fat 7.8 g
    39%
    Cholesterol 39.5 mg
    13%
    Sodium 841.3 mg
    35%
    Total Carbohydrate 28.7 g
    9%
    Dietary Fiber 5.5 g
    22%
    Sugars 2.0 g
    8%
    Protein 15.6 g
    31%

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