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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Mix beans, chiles, corn, chili powder, salt and cumin in a large bowl. Slightly mash beans; stir to combine. Add 1 cup cheese.
Combine 2 cans enchilada sauce in a medium bowl. Stir 1 cup of the sauce into the bean mixture.
Spread 1/4 cup of the remaining enchilada sauce in 13-by-9-inch baking dish. Brush one side of a tortilla with enchilada sauce. Spoon 1/4 cup of the bean mixture into the center of the sauced side; roll up. Place enchilada in baking dish. Repeat with remaining tortillas and bean mixture. Pour remaining enchilada sauce over the top to cover. Top with the remaining 1 cup cheese.
Bake for 15 minutes. If desired, garnish with cilantro.