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 Day. 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
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.