print smallerlarger
Makes: 8 enchiladas
Prep time: 10 minutes
Cooking time: 20 minutes
Hide nutrition box
Easy Cheesy Enchiladas
Recipe Image
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 to 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: 

For tasty, healthy recipes that fit your budget, visit!