Pull together these cheesy, easy meatless enchiladas with the help of a few and Old El Paso pantry standards. Black beans, corn and green chilies lend colorful Mexican flavor.
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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