Two-Cheese Enchiladas

2-cheese-enchiladas Leigh Beisch


  • 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 añejo


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.

  • Yield: serves 4 (serving size: 2 enchiladas)

Nutritional Information

Calories per serving: 332
Caloriesfromfat per serving: 21%
Fat per serving: 8g
Saturated fat per serving: 1.5g
Monounsaturated fat per serving: 0.8g
Polyunsaturated fat per serving: 1.3g
Protein per serving: 11.4g
Carbohydrate per serving: 55.8g
Fiber per serving: 8.3g
Cholesterol per serving: 10mg
Iron per serving: 2.6mg
Sodium per serving: 866mg
Calcium per serving: 287mg

Good to Know

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.

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