Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Bean, Cheese, and Corn Enchiladas Recipe
    Lost? Site Map

    Bean, Cheese, and Corn Enchiladas

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

    Sort by:

    • 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
    « Previous 1 Next »


    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

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes