Enchiladas Ranchero

Prep Time: 15 min  |  Cook Time: 25 min  |  Servings: 6  |  Calories: 601
816 EnchiladasRanchero
Prep Time
15 min
Cook Time
25 min

Make this these enchiladas for your next fiesta with tons of fresh ingredients like zucchini, corn and freshly chopped cilantro. Sargento® Shredded Nacho & Taco Cheese is sprinkled within each enchilada and on top of the baked dish for that perfectly cheesy flavor we all know and love.

  • 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® Shredded Nacho & Taco Cheese, divided
  • 12 (6-inch) flour tortillas
  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 Facts
6 Servings
Serving Size: (394g)
Amount Per Serving
Calories 601
% Daily Value*
Total Fat 20.6 grams
Saturated Fat 9.1 grams
Monounsaturated Fat 8.1 grams
Polyunsaturated Fat 1.9 grams
Total Carbohydrates 84 grams
Dietary Fiber 11 grams
Protein 22 grams
Vitamin A 48RE
Vitamin C 4mg 8%
Calcium 331mg 33%
Iron 5mg 28%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.
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