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5 Minute. Low-Fat Tex Mex Enchiladas

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“I was craving something Mexican the other day , but didn't have everything that I needed. It was cold and rainy out and I DID NOT feel like going to the store at all. This is what I came up with and my company told me to write it down before I forgot it!! So here it is! Feel free to add as much heat as you would like - I'm kindof a wuss:))”

Ingredients Nutrition

  • 1 (15 ounce) can fat-free refried beans
  • 1 (15 ounce) can fat-free turkey chili
  • 1 (8 ounce) can Mexican-style corn, drained
  • 1 (15 ounce) candiced Mexican tomatoes
  • 1 (10 ounce) can fat-free cream of mushroom soup
  • 1 (8 ounce) bagshredded low-fat Mexican cheese blend
  • 5 (8 inch) tortillas


  1. Spray a 9x13 pan with Pam.
  2. Preheat oven to 375.
  3. Warm the tortillas in the microwave with wet paper towels for about 45 seconds.
  4. Mix together the chili, beans, corn and 1/2 of the cheese.
  5. Put 1/5 of the filling in the middle of each tortilla, fold both sides over and place in pan seam side down.
  6. Mix together the soup, tomatoes and the rest of the cheese and pour over the enchiladas.
  7. Bake for about 45 or 50 minutes, until cheese is browning and mixture is hot and bubbly.
  8. Enjoy!

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