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Cheese Enchiladas with Bean and Corn Chili

  Chopped onion 1 Cup (16 tbs) (Fresh / Frozen)
  Garlic 2 Clove (10 gm), finely chopped
  Vegetable oil 3 Tablespoon
  Canned plum tomatoes 14 Ounce (1 Can, Italian Style)
  Ground cumin 3⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Crushed red pepper flakes 1⁄8 Teaspoon
  Canned kidney beans 19 Ounce, undrained (1 Can)
  Canned corn niblets 12 Ounce, drained (1 Can)
  Canned chopped green chilies 4 Ounce (1 Can)
  Ricotta cheese 8 Ounce (1 Container)
  Shredded cheese 8 Ounce (Monterey Jack Style)
  Corn tortillas 5 1⁄2 Ounce (1 Package, 5 Inch Size)

1. Saute the onion and the garlic in 1 tablespoon of the oil in a large skillet until the onion is soft, about 5 minutes.
2. Add the tomatoes. Stir in the cumin, salt, black pepper and red pepper flakes. Bring the mixture to boiling, breaking up the tomatoes with a spoon. Add the beans, corn and half the chilies. Return the mixture to boiling. Lower the heat and simmer, covered, for 15 minutes, stirring occasionally.
3. Lightly grease a 13 x 9 x 2-inch baking pan. Spoon the chili into the pan.
4. Combine the ricotta, 1 1/2 cups of the Monterey Jack-style cheese and the remaining chilies in a small bowl.
5. Heat 1/2 teaspoon of the oil in a small skillet over medium-high heat. Add 1 tortilla and soften briefly, turning once. Remove the tortilla to a work surface. Spoon 2 tablespoons of the cheese filling down the center of the tortilla. Roll the tortilla up to enclose the filling. Place the tortilla, seam-side down, on the chili. Repeat with the remaining tortillas and filling; you should have about 10 enchiladas. Sprinkle the remaining cheese over the enchiladas.
6. Preheat the oven to moderate (375°).
7. Bake the enchiladas on the chili in the preheated moderate oven (375°) for 30 minutes or until the enchiladas are heated through and the chili is bubbly hot.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
50 Minutes
Ready In: 
65 Minutes

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 294 Calories from Fat 132

% Daily Value*

Total Fat 15 g22.9%

Saturated Fat 6.7 g33.7%

Trans Fat 0 g

Cholesterol 31.5 mg10.5%

Sodium 841.1 mg35%

Total Carbohydrates 27 g8.9%

Dietary Fiber 4.2 g16.8%

Sugars 6.5 g

Protein 16 g32.1%

Vitamin A 9.6% Vitamin C 23.9%

Calcium 36.4% Iron 7.5%

*Based on a 2000 Calorie diet

Cheese Enchiladas With Bean And Corn Chili Recipe