Recipes Online: Bean and Cheese Enchiladas

Bean and Cheese Enchiladas

Bean and Cheese Enchiladas

1 15 oz. can kidney beans, drained and rinsed
1 4 oz. can green chile peppers, drained
1/2 cup frozen whole kernel corn, thawed
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
2 cups shredded cheese
2 10 oz. cans mild enchilada sauce
8 6.5 inch tortillas


Heat oven to 375 degrees. In large bowl, mix beans, chile peppers, corn, chili powder, salt, and cumin. Slightly mash beans; stir to combine. Add 1 cup cheese.
In medium-size bowl, stir together two cans enchilada sauce. Stir 1 cup of the enchilada sauce into bean mixture.
Spread 1/4 cup of the remaining enchilada sauce in 13x9x2 inch baking dish. Brush one side of a tortilla with enchilada sauce. Spoon 1/4 cup of the bean mixture in center on sauced side; roll up. Place enchilada in baking dish. Repeat with remaining tortillas and bean mixture. Pour remaining enchilada sauce over top to cover. Top with remaining 1 cup of cheese.
Bake at 375 degrees for 15 minutes. If desired, garnish with cilantro.

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