1cancorn(15 ounces), drained (or 2 cups fresh or frozen)
1candiced tomatoes with green chilies(10 ounces)
1canblack beans(15 ounces), drained
1 ½ - 2cupsred enchilada saucehome made or canned (about 15 ounces)
2cupsshredded cheeseMexican blend or cheddar
6 - 8flour tortillaslarge
cilantrofresh, chopped
Instructions
In a large bowl, combine beef, corn, diced tomatoes, black beans and one cup of shredded cheese.
Spread about ½ cup of enchilada sauce on the bottom of a 9x13 inch casserole dish.
Place a large spoonful of the beef mixture on each tortilla, roll tightly and place seam side down in the casserole dish.
Spread remaining enchilada sauce on top of the rolled up tortillas, and sprinkle with the remaining cup of cheese.
Bake in a 350F oven for 20 minutes, until cheese is melted and enchiladas are heated through. Garnish with fresh chopped cilantro.
Video
Notes
Makes between 6 - 8 enchiladas depending on how full you stuff them. Calories are automatically generated. For best results calculate based on your exact ingredients.