Mexican

Enchiladas Ranchero

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

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.

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® 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.

Serving Size 6

Calories 601

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 20.60g 31%
Sat. Fat 9.10g 46%
Mono Unsat. Fat 8.10g
Poly Unsat. Fat 1.90g
Cholesterol 34mg 11%
Sodium 2003mg 83%
Amount/Serving%DV*
Total Carbohydrate 84g 28%
Dietary Fiber 11g 44%
Sugars 0g
Protein 22g
Amount/Serving%DV*
Vitamin A 48RE
Vitamin C 4mg 8%
Calcium 331mg 33%
Iron 5mg 28%