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Bean and Cheese Enchiladas


  • 15 ounces dark red kidney beans, drained and rinsed
  • 4 ounces diced green chile pepper, drained
  • ½ cup frozen whole kernel corn
  • 1 teaspoon chili powder
  • ¼ teaspoon ground cumin
  • 8 ounces Pepper Jack cheese, shredded
  • 15 ounces hot enchilada sauce
  • 10 ounces mild enchilada sauce
  • 8 (6 1/2-inch) fajita size flour tortillas (not corn!)
Heat oven to 375 °. In large bowl, mix beans, chile peppers, corn, chili powder, salt and cumin. Slightly mash beans; stir to combine. Add 1 cup cheese.
In medium-size bowl, stir together two cans enchilada sauce. Stir 1 cup of the enchilada sauce into bean mixture.
Spread 1/4 cup of the remaining enchilada sauce in 13x9x2-inch baking dish. Brush one side of a tortilla with enchilada sauce. Spoon 1/4 cup of the bean mixture in center on sauced side; roll up. Place enchilada in baking dish. Repeat with remaining tortillas and bean mixture. Pour remaining enchilada sauce over top to cover. Top with remaining 1 cup cheese.
Bake at 375°  for 15 minutes.

Makes 8 servings

Source : Parents.com

In my hurry at the grocery store, I saw fajita and tortilla and good $, and grabbed a bag of CORN tortillas by accident. As a warning, the corn did not roll, but crumbled. In the end I made more of a lasagna then enchiladas. I put the sauce down, 4 tortillas (3 flat and 1 broken up to fill holes), a layer of the bean mixture and then repeated until all my stuff was used up ending with tortillas on top covered in sauce. I baked it the same and it tasted fine, but the boys were disappointed they weren’t in rolls. The measurement for the Pepper Jack is less because it was an 8 oz brick or a 16 oz brick, so I just got the 8 oz. The hot enchilada sauce was only available in a 15 oz can and instead of having something else hanging out in the fridge to become a mystery, I just dumped the whole can in. The only boy that seemed to mind was the youngest who has an aversion to all things ‘picy anyway.

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