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

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.

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%
Total Carbohydrate 84g 28%
Dietary Fiber 11g 44%
Sugars 0g
Protein 22g
Vitamin A 48RE
Vitamin C 4mg 8%
Calcium 331mg 33%
Iron 5mg 28%