More Great Recipes: Mexican

Enchiladas Ranchero


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Member since 2006

Serves | Prep Time | Cook Time

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


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.


Pairs Well With


Notes

A dash of local for every season
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