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Prep 30min
Total1hr5min
Servings4
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Ingredients
1
can (15 oz) black beans, rinsed, drained
1
can (11 oz) whole kernel corn, red and green peppers, undrained
1
can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
2
cups shredded Colby-Monterey Jack cheese (8 oz)
1
can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
8
flour tortillas (6 to 7 inch)*
Shredded lettuce, chopped tomatoes, chopped avocado, sour cream and salsa, if desired
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Steps
1
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix black beans, corn, green chiles, 1 cup of the cheese and 1/4 cup of the enchilada sauce.
2
Spread 1/2 cup of the enchilada sauce over bottom of baking dish. Spoon 1/2 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides down in baking dish. Spoon remaining enchilada sauce over enchiladas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
3
Bake 30 to 35 minutes or until thoroughly heated. Serve topped with lettuce, tomatoes, avocado, sour cream and salsa.
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If your tortillas are extra-thick, use two 10-oz cans or one 19-oz can enchilada sauce. Spoon the extra sauce over the enchiladas before baking.
Like spice? Sub jalapeños for the green chilies.
Enchiladas are a Mexican favorite usually made with corn tortillas. However, the flour tortillas used in this recipe are easier to roll.
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