ENCHILADAS RANCHERO

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 1 jar (24 oz.) chunky-style mild salsa, divided
  • 3 Tbsp. chopped fresh cilantro
  • 1 can (15 oz.) pinto beans, rinsed and drained
  • 1 can (11 oz.) corn, drained
  • 1 medium zucchini, chopped
  • 1 can (2-1/4 oz.) sliced black olives, drained
  • 2 cups (8 oz.) Sargento Nacho & Taco Shredded Cheese, divided
  • 12 (6-inch) flour tortillas

Directions

  • Combine salsa and cilantro in medium bowl; set aside.
  • Combine 1 cup salsa mixture, beans, corn, zucchini, olives and 1 cup cheese in separate bowl.
  • Coat 13x9-inch pan with nonstick cooking spray. Place 1/3 cup bean mixture down center of each tortilla.
  • Fold edges over filling.
  • Place 2 rows of six tortillas each in pan.
  • Cover with remaining salsa mixture.
  • Sprinkle with remaining cheese.
  • Bake in preheated 350°F oven 25 minutes or until cheese is melted and enchiladas are heated through.

Notes

Categories: Mexican 
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