Two-Cheese Enchiladas

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Cut the fat and keep the calcium by using low-fat cheese. For a complete source of protein and fiber, add whole-grain rice to the beans.

Preparation time:
Cooking time:

Difficulty: Easy - for beginners
Serves: 4 Servings


1 (15-ounce) can pinto beans, drained
1 cup frozen whole-kernel corn, thawed
1/2 cup Monterey Jack cheese with jalapeño peppers, shredded
1/2 cup chopped fresh cilantro, divided
2 (10-ounce) cans red enchilada sauce (such as Old El Paso), divided
1/2 cup fresh, refrigerated salsa
Cooking spray
8 (6-inch) corn tortillas
1/2 cup (2 ounces) crumbled queso fresco or queso


Preheat oven to 375°.

In a medium bowl, partially mash beans with a fork. Add corn, Jack cheese, 1/3 cup cilantro, and 1/4 cup enchilada sauce.

In another bowl, combine remaining enchilada sauce and salsa.

Lightly coat a 13 x 9-inch baking dish with cooking spray. Pour 1/2 cup of enchilada sauce mixture in bottom of dish.

Warm tortillas in microwave according to package directions. Spoon about 1/3 cup bean mixture down center of each tortilla; roll up. Arrange tortillas seam side down in baking dish; top with remaining enchilada sauce mixture and crumbled queso. Bake for 20 minutes or until thoroughly heated. Sprinkle with remaining cilantro.

Note: Shredded Mexican cheese (such as Kraft or Sargento) can be substituted for queso fresco or anejo.


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