Bean, Cheese, and Corn Enchiladas

Submitted by strawberrybird

"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."

 

• Ready In: 35mins
• Ingredients: 6
• Serves: 6

ingredients

• 3 soft taco-size flour tortillas
• 1 (10 ounce) can la victoria enchilada sauce
• 1 (16 ounce) can old el paso refried beans, jalapeno or regular
• 1 cup corn
• 2 cups shredded monterey jack cheese or 2 cups cheddar cheese
• 1⁄4 cup diced green chilis (optional)

directions

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

Reviews

[AmyZoe]

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!

 

[Luci DAmico]

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!