Cheesy Enchiladas
These Cheesy Enchiladas are a deliciously simple, meatless meal packed with hearty pinto beans, sweet corn, mild green chiles, and melty cheddar cheese, all wrapped in warm tortillas and smothered in enchilada sauce. Baked until bubbly and golden, this dish is a flavorful and satisfying option for a quick weeknight dinner.
Prep Time
20 min
Total Time
20 min
Servings
4
Ingredients
Pantry
2 15-oz cans Pinto Beans
1 4-oz can Mild Green Chiles
4 Flour Tortillas
1 10-oz can Enchilada Sauce
1 15-oz can Corn
Fridge and Freezer
1 8-oz bag Cheddar Cheese
1 cup Salsa
Directions
Wash hands with soap and water. Preheat the oven to 350 degrees. Grease the baking dish. Open the can of beans and corn and drain.
Mix beans, salsa, corn, chilis, and half of the cheese together in a bowl.
Warm each tortilla in a dry skillet over medium heat for a minute on each side and stack them on a plate. Spoon about ¼ of the bean mixture onto each tortilla. Roll the tortilla and place seam-side-down in the baking dish.
Pour enchilada sauce over the tortillas and sprinkle with remaining cheese. Bake for 15-20 minutes, or until heated through and the cheese is melted and slightly browned. Makes 4 enchiladas. Refrigerate leftovers within 2 hours.
*Use gluten-free tortillas to make this recipe gluten-free.