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Easy Enfrijoladas Bake

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Easy Enfrijoladas Bake
  • Prep Time 15 min
  • Total Time 30 min
  • Servings 5
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Say En-free-ho-la-dahs--delicious Mexican comfort food that is similar to enchiladas, except the beans are on the outside in a creamy bean sauce.

Ingredients

1
can (16 oz) Old El Paso™ refried beans
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
cup Old El Paso™ Thick ‘n Chunky salsa (any variety)
2
cups finely shredded Mexican cheese blend (8 oz)
1
package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inches)
Make it FRESH toppings, as desired (see below)

Directions

  • 1 Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray.
  • 2 In blender, add beans, chiles and salsa. Cover; blend 30 seconds to 1 minute or until smooth. Pour bean sauce into 9-inch glass pie plate.
  • 3 Using tongs, dip both sides of tortilla into sauce. Place in baking dish, and sprinkle 2 tablespoons cheese in center; fold in half, then in half again. Repeat with remaining tortillas, overlapping in dish. Pour remaining sauce over tortillas; sprinkle with remaining cheese.
  • 4 Bake 12 to 16 minutes or until hot and cheese is melted. Serve with Make it FRESH toppings.
Tips  

Ideas for Make it FRESH toppings: fresh cilantro leaves, green onions, sour cream, jalapeños, sliced avocados

Pair with your favorite protein to make a complete meal.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
170
)
Daily Value
Total Fat
19g
30%
(
Saturated Fat
10g
52%
,
Trans Fat
1 1/2g
)
Cholesterol
45mg
14%
Sodium
1420mg
59%
Potassium
60mg
2%
Total Carbohydrate
41g
14%
(
Dietary Fiber
4g
16%
,
Sugars
3g
)
Protein
17g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
35%
35%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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