Enchiladas Ranchero


User Avatar
Member since 2006
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

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.


Questions, Comments & Reviews



More Great Recipes: Mexican
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11353 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

459 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51104 Downloads
FREE
Torta Cubana
Torta Cubana
Oreo Balls
Oreo Balls
Mixed Berry Tart
Mixed Berry Tart