Two-Cheese Enchiladas

Yield: serves 4 (serving size: 2 enchiladas)

Ingredients

• 1  (15-ounce) can pinto beans, drained
• 1  cup  frozen whole-kernel corn, thawed
• 1/2  cup  Monterey Jack cheese with jalapeño peppers, shredded
• 1/2  cup  chopped fresh cilantro, divided
• 2  (10-ounce) cans red enchilada sauce (such as Old El Paso), divided
• 1/2  cup  fresh, refrigerated salsa
• Cooking spray
• 8  (6-inch) corn tortillas
• 1/2  cup  (2 ounces) crumbled queso fresco or queso añejo

Preparation

Preheat oven to 375°.

In a medium bowl, partially mash beans with a fork. Add corn, Jack cheese, 1/3 cup cilantro, and 1/4 cup enchilada sauce.

In another bowl, combine remaining enchilada sauce and salsa.

Lightly coat a 13 x 9-inch baking dish with cooking spray. Pour 1/2 cup of enchilada sauce mixture in bottom of dish.

Warm tortillas in microwave according to package directions. Spoon about 1/3 cup bean mixture down center of each tortilla; roll up. Arrange tortillas seam side down in baking dish; top with remaining enchilada sauce mixture and crumbled queso. Bake for 20 minutes or until thoroughly heated. Sprinkle with remaining cilantro.

Note: Shredded Mexican cheese (such as Kraft or Sargento) can be substituted for queso fresco or anejo.

Nutritional Information

Calories:

332

Fat:

8g (sat 1.5g,mono 0.8g,poly 1.3g)

Cholesterol:

10mg

Protein:

11.4g

Carbohydrate:

55.8g

Fiber:

8.3g

Iron:

2.6mg

Sodium:

866mg

Calcium:

287mg