Easy Cheesy Enchiladas
A versatile and tasty dish that comes together for a healthy dinner in just 30 minutes!
Average Cost: $10.08 
Prep Time: 10 minutes 
Average Cook Time: 20 minutes 
Average Servings: 8 Recipe Source: FoodHero.org
Ingredients
- 2 Cans (15 ounces each) pinto beans, drained and rinsed
- 1 Cup salsa
- 1 1/2 Cups corn (fresh or frozen, or a 15-ounce can drained and rinsed)
- 1/2 Cup chopped mild green chiles (4-ounce can)
- 1/2 Tsp garlic powder or 2 cloves garlic, finely chopped
- 1 1/2 Cups shredded cheese
- 8 Whole wheat flour tortillas (10-inches) or 12 corn tortillas (6-inches)
- 1 Can (15 ounces) enchilada sauce
Directions
Step 1
Preheat oven to 350 degrees. Lightly oil or spray a 9 x 13-inch baking dish.
Step 2
Mix beans, salsa, corn, chiles, garlic and half of the cheese together in a bowl.
Step 3
Warm each tortilla in a dry skillet and stack them on a plate. Spoon about 1/2 cup of the bean mixture onto each tortilla.
Step 4
Roll the tortilla and place seam-side down in the baking dish. Pour enchilada sauce over the tortillas and sprinkle with remaining cheese.
Step 5
Bake for 15 to 20 minutes, or until hot. Refrigerate leftovers within 2 hours.
Utensils Needed
- 9 x 13-Inch baking dish
- Medium bowl
- Skillet
- Mixing spoon
- Can opener
- Measuring cups
- Sharp knife
- Cutting board
NUTRITION FACTS
Serving Size: 1 Enchilada
| Nutrients | Amount |
|---|---|
| Calories | 210 |
| Total Fat | 6 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 15 mg |
| Sodium | 580 mg |
| Total Carbohydrates | 30 g |
| Dietary Fiber | 6 g |
| Total Sugars | 4 g |
| Added Sugars | 0 g |
| Protein | 9 g |