Bean, Cheese, And Corn Enchiladas

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3 soft taco-size flour tortillas
• 1 (10 ounce) can la victoria enchilada sauce
• 1 (16 ounce) can old el paso refried beans, jalapeno or regular
• 1 cup corn
• 2 cups shredded monterey jack cheese or 2 cups cheddar cheese
• 1/4 cup diced green chilis (optional)

Recipe

• 1 preheat oven to 350°f coat the bottom of a 9 x 9 inches baking pan with enchilada sauce.
• 2 for each enchilada, brush both sides of the tortilla with enchilada sauce. place in prepared pan.
• 3 spoon two large spoonfuls of beans into tortilla. spoon three spoonfuls of corn on top of beans. spread 1/2 cup of cheese over corn. sprinkle 2 tsp of chilies on top, if using. roll up enchilada.
• 4 repeat for the other two enchiladas.
• 5 pour the remaining enchilada sauce on the enchiladas. sprinkle the remaining cheese and chilies on top.
• 6 bake 20 minutes.
• 7 cut enchiladas in half and serve with spanish rice and/or my cucumber salad recipe.
• 8 serving size is 1/2 of 1 enchilada.