Two Cheese Enchiladas

We had these for dinner tonight right before Kevin went out to see Sevendust with Darren and John. I've been making this recipe for a few years now. I think I got it from an issue of Health magazine. It's always been a hit. You can adjust the heat of the dish with your choices of cheese and salsa. Kevin hates the corn tortillas, so I always make a few flour ones for him.



Ingredients

• 1 can pinto beans, drained and rinsed


• 1 cup frozen corn, thawed


• 1/2 cup shredded jalepeno jack cheese (or a different kind for less kick)


• 1/2 cup chopped fresh cilantro


• 1 large can enchilada sauce


• 1 small can green salsa (again, choose your spice level) I buy the imported cheap Mexican salsa from Save-A-Lot, but any salsa will do.


• 1/3 cup shredded Mexican blend cheese OR 1/3 cup queso fresco, crumbled.


• 8 corn tortillas (the small kind)

Directions

1. Preheat oven to 350 degrees.


2. In a large bowl, partially mash beans with a potato masher.


3. Add corn, jalepeno jack cheese, 1/4 cup enchilada sauce, and 1/4 cup chopped cilantro.


4. Mix to combine.


5. Spray a 9x13 baking pan with cooking spray.


6. In a medium bowl, whisk together the entire can of salsa (about 1/2 cup) and the rest of the enchilada sauce. (I don't always use all of the enchilada sauce, but the original recipe says to)


7. Spread 1/2 cup sauce/salsa mixture over the bottom of the pan.


8. Wrap tortillas in a towel and microwave for about 1 minute.


9. Fill each tortilla with a scant 1/4 cup of the filling, placing seam-side down in the pan.


10. Spoon the remaining sauce/salso mix over the entire pan of enchiladas.


11. Top with shredded cheese/queso fresco.


12. Bake until cheese is melted and slightly browned, about 30 minutes.


13. Garnesh with remaining cilantro.