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Easy Cheesy Enchiladas
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Easy Cheesy Enchiladas
Makes: 8 enchiladas
Prep time: 10 minutes
Cooking time: 20 minutes
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Prep time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes


2 cans
(15 ounces each) pinto beans, drained and rinsed
1 cup
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 teaspoon
garlic powder or 2 cloves garlic, finely chopped
1 1⁄2 cups
shredded cheese
whole wheat flour tortillas (10-inches) or 12 corn tortillas (6-inches)
1 can
(15 ounces) enchilada sauce


  1. Preheat oven to 350 degrees. Lightly oil or spray a 9 x 13-inch baking dish.
  2. Mix beans, salsa, corn, chiles, garlic and half of the cheese together in a bowl.
  3. Warm each tortilla in a dry skillet and stack them on a plate.
  4. Spoon about 1/2 cup of the bean mixture onto each tortilla.
  5. Roll the tortilla and place seam-side down in the baking dish.
  6. Pour enchilada sauce over the tortillas and sprinkle with remaining cheese.
  7. Bake for 15-20 minutes, or until hot.
  8. Refrigerate leftovers within 2 hours.


  • Substitute black beans or kidney beans for the pinto beans.
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
  • Try substituting cooked chicken or turkey for beans.
  • Topping ideas: hot sauce, avocado, black olives, green onion, lettuce, radishes, or low-fat plain yogurt or sour cream.
Serving Size: 
1/2 enchilada
Nutritional Label: 
nutrition facts needs to be changed
  • sliced pears
  • a glass of low-fat milk
Tab 4 Title: 
Cowboy Salad
Tab 4 Content: 
Tab 5 Title: 
Spanish Rice
Tab 5 Content: 

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