Mrs. Lucas’ Enchiladas

I’ve never liked enchiladas at Mexican restaurants, probably because they taste so much more fresh, flavorful, and you can moderate the amount of cheese when you make them at home. I have 2 favorite enchilada recipes, and this is one of them. Over the holidays Lindsay invited me to her family’s place and her Mom made these enchiladas – six months later I was still craving them and requested the recipe. So delicious, easy and has a spicy kick! They were a hit when I made them for Father’s DayImage. Can’t beat that they’re low in cals too. Try these!

Source: Mrs. Lucas


1- 15 oz can pinto beans, rinsed and drained

1 cup canned whole kernel corn, drained

½ cup shredded Monterey Jack cheese

½ cup chopped fresh cilantro, divided

2- 10 oz cans red enchilada sauce (mild to hot, depending on your taste) divided

½ cup fresh, refrigerated salsa

Cooking spray

8 (6 inch) corn tortillas

  • Preheat oven to 375
  • In medium bowl, partially mash beans with 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 13 X 9 inch baking dish with cooking spray. Pour ½ cup of enchilada sauce mixture in bottom of dish.
  • Warm tortillas in microwave according to package directions. Place a spoonful of bean mixture down in center of each tortilla; roll up. Arrange tortillas seam side down in baking dish.
  • Top with remaining enchilada sauce mixture.
  • Bake for 20 minutes or until thoroughly heated. Sprinkle with remaining cilantro.