I think I could probably eat enchiladas every day. Maybe not every day, but there are so many different varieties of enchiladas and I have yet to find one that I don’t like. Since enchiladas make a big batch, I consider it a win to get to eat them multiple days in a row!
- Cook Time
- Prep Time
1 can (10 oz) enchilada sauce, divided
4 oz cream cheese, cubed
1 ½ cups salsa
2 cans (15.5 oz) pinto beans, drained and rinsed
1 can (4 oz) chopped green chiles
10 flour or corn tortillas (6 inch)
1 cup shredded Mexican cheese blend
Shredded lettuce, chopped tomato, sour cream and/or sliced olives for garnish, if desired
1. Preheat oven to 350 degrees.
2. Spoon ½ cup enchilada sauce into a greased 9x13 baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the beans and chiles.
3. Spread about ¼ cup of bean mixture down the center of each tortilla. Roll up and place seam side down in baking dish. Top with remaining enchilada sauce; sprinkle with cheese.
4. Cover and bake at 350° for 25-30 minutes or until heated through and bubbly. Serve with lettuce, tomato, sour cream and/or olives if desired.