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Enchiladas Ranchero

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

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

  • 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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