Ingredientes para Bean Cheese And Corn Enchiladas
- 8 Soft Taco Size Flour Tortillas
- 1 (10 ounce) can Enchilada Sauce
- 1 (15 ounce) can Refried Beans (drained and rinsed)
- 1 cup frozen Corn (thawed)
- 1 cup shredded Monterey Jack Cheese, divided
- Diced Green Chilis
- 1 teaspoon Chili Powder (optional)
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Cómo preparar Bean Cheese And Corn Enchiladas
- Preheat oven to 350°F (175°C). Lightly coat a 9x9 inch baking dish with 1/2 cup enchilada sauce.
- In a separate bowl, gently mix together 1 (15 ounce) can of beans (drained and rinsed), 1 cup frozen corn (thawed), and 1/2 cup shredded cheese
- Spread approximately 1/4 cup of the bean mixture onto each tortilla
- Brush both sides of each tortilla with enchilada sauce.
- Place filled tortillas in the prepared baking dish.
- Top each enchilada with 1/4 cup shredded cheese and 1 teaspoon of chili powder (optional).
- Pour remaining enchilada sauce (approximately 1/2 cup) over the enchiladas.
- Sprinkle remaining cheese and chili powder over the top.
- Bake for 20-25 minutes, or until cheese is melted and bubbly.
- Let cool slightly before cutting in half.
- Serve with Spanish rice and/or your favorite cucumber salad (recipe not included).
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
8g
Fat
39g
Carbs
9g
