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Enchiladas Ranchero

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Enchiladas Ranchero

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Directions

SUMMARY

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Yield: Serves: 6

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

DIRECTIONS

  • 1

    Combine salsa and cilantro in medium bowl; set aside.

  • 2

    Combine 1 cup salsa mixture, beans, corn, zucchini, olives and 1 cup cheese in separate bowl.

  • 3

    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.

  • 4

    Bake in preheated 350°F oven 25 minutes or until cheese is melted and enchiladas are heated through.

Nutrition

Nutrition Facts

Serves: 6

Amount Per Serving

Calories 604

Total Fat 20.4g

Saturated Fat 9.2g

Trans Fat 8.1g

Polyunsaturated Fat 1.8g

Cholesterol 33mg

Sodium 1993mg

Carbohydrates 85g

Protein 21g

Dietary Fiber 11g

Vitamin A 48RE

Vitamin C 5mg

Calcium 331mg

Iron 5mg

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