Enchiladas Ranchero
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
- 1 can (2-1/4 oz.) sliced black olives, drained
- 2 cups (8 oz.) Sargento® Bistro® Blends Shredded Nacho & Taco Cheese, divided
- 12 (6-inch) flour tortillas
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.
SUMMARY
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Yield: Serves: 6
HELPFUL HINTS
User Reviews
Be the first to write a review
See Nutrition Facts
Serves: 6
Amount Per Serving
Calories 607
Total Fat 20.5g
Saturated Fat 9.2g
Trans Fat 8.1g
Polyunsaturated Fat 1.9g
Cholesterol 33g
Sodium 2069g
Carbohydrates 86g
Protein 22g
Dietary Fiber 11g
Vitamin A 48g
Vitamin C 5g
Calcium 328g
Iron 5g
