Enchiladas
"Stuffed Enchiladas"
photo by Charlotte J
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
6 Enchiladas
- Serves:
- 6
ingredients
- 6 tortillas
- 8 ounces cream cheese
- 8 ounces Mexican blend cheese
- 1 (8 ounce) can corn
- 1 (8 ounce) can black beans
- 1 (8 ounce) can refried beans
- 12 tablespoons salsa
- 4 tablespoons grapeseed oil
directions
- Preheat oven to 450.
- Heat grape seed oil and dip tortillas in them.
- Spray a 13X9 inch pan with cooking spray.
- Mix cream cheese, corn, black beans, and refried beans together and distribute among the 6 tortillas.
- Roll tortillas up and place in baking pan.
- Pour salsa on top along with cheese.
- Let cook about 20-25 minutes.
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Reviews
-
I thought this was very good as written. But if you wanted more flavor, then add to it like the other Chefs have mentioned. I did use 1/3 less fat cream cheese. One enchilada was plenty for me. This was made for Preemie Care Center during Fall 2011 PAC -
This was a simple recipe, but I felt was lacking some flavor, I think maybe I'd add some onions and as Lavender Lynn said some cumin and chili powder. It was good, but think my family prefers the chicken or beef but that's just a personal preferance. Made for PAC Fall 2011 -
Good and Tasty. Very easy to put together. Next time I would add some cumin and chili powder to add to the flavor. Made for PAC Fall 2011.
