Ingredients:
3 soft taco-size flour tortillas
1 (10 ounce) cans la victoria enchilada sauce
1 (16 ounce) cans 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 chilies (optional)
Directions:
Preheat oven to 350 F Coat the bottom of a 9 x 9 inches baking pan with enchilada sauce.
For each enchilada, brush both sides of the tortilla with enchilada sauce. Place in prepared pan.
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.
Repeat for the other two enchiladas.
Pour the remaining enchilada sauce on the enchiladas. Sprinkle the remaining cheese and chilies on top.
Bake 20 minutes.
Cut enchiladas in half and serve with spanish rice and/or my Cucumber Salad recipe.
Serving size is 1/2 of 1 enchilada.
Servings: 6
Time preparation: 15 min.
Time total: 35 min.