Directions:
- Preheat oven to 350°F Coat the bottom of a 9 x 9 inches baking pan with enchilada sauce.
- For each enchilada, brush both sides of the tortilla with enchilada sauce. Place in prepared pan.
- Spoon two large spoonfuls of beans into tortilla. Spoon three spoonfuls of corn on top of beans. Spread 1/2 cup of cheese over corn. Sprinkle 2 tsp of chilies on top, if using. Roll up enchilada.
- Repeat for the other two enchiladas.
- Pour the remaining enchilada sauce on the enchiladas. Sprinkle the remaining cheese and chilies on top.
- Bake 20 minutes.
- Cut enchiladas in half and serve with spanish rice and/or my Cucumber Salad recipe.
- Serving size is 1/2 of 1 enchilada.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 323.95 Kcal (1356 kJ) | ||
| Calories from fat | 215.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.96g | 37% | |
|---|---|---|---|
| Cholesterol | 70.19mg | 23% | |
| Sodium | 475.46mg | 20% | |
| Potassium | 154.43mg | 3% | |
| Total Carbs | 7.11g | 2% | |
| Sugars | 1.95g | 8% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 20.1g | 40% | |
| Vitamin C | 18.2mg | 30% | |
| Vitamin A | 1mg | 34% | |
| Iron | 0.4mg | 2% | |
| Calcium | 593.9mg | 59% | |
| Amount Per 100 g | |||
| Calories | 269.44 Kcal (1128 kJ) | ||
| Calories from fat | 179.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.93g | 37% | |
|---|---|---|---|
| Cholesterol | 58.38mg | 23% | |
| Sodium | 395.45mg | 20% | |
| Potassium | 128.44mg | 3% | |
| Total Carbs | 5.91g | 2% | |
| Sugars | 1.62g | 8% | |
| Dietary Fiber | 0.98g | 5% | |
| Protein | 16.72g | 40% | |
| Vitamin C | 15.1mg | 30% | |
| Vitamin A | 0.9mg | 34% | |
| Iron | 0.3mg | 2% | |
| Calcium | 494mg | 59% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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