PAM® Original No-Stick Cooking Spray
1 can (20 oz each) Rosarita® Enchilada Sauce, divided
1 can (16 oz each) Rosarita® Vegetarian Refried Beans
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies-No Salt Added, drained
1 pkg (10 oz each) Birds Eye® Chopped Spinach, thawed, squeezed dry
1 cup Birds Eye® Sweet Kernel Corn
1-1/2 cups shredded Mexican blend cheese, divided
12 corn tortillas (6 inch), warmed
|% Daily Value|
|Total Fat||13 g||21%|
|Saturated Fat||6 g||28%|
|Dietary Fiber||11 g||42%|
|Vitamin C||2 mg||3%|
|Vitamin A||5154 iu||103%|
Preheat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray. Spread 1 cup sauce over bottom of baking dish; set aside. Stir together 1/4 cup more sauce, beans, drained tomatoes, spinach, corn and 1/2 cup cheese in medium bowl.
Top each tortilla with 1/3 cup bean mixture. Roll up and place seam-side down in baking dish. Spoon remaining sauce over top of enchiladas; sprinkle with remaining 1 cup cheese.
Cover dish with aluminum foil; bake 30 minutes or until enchiladas are hot and cheese melts.
You may also like recipes
Login to your Ready Set Eat AccountLog in with Facebook Log in with Google
Don't have an account?
Create one for a personalized experience!
By creating a profile and answering a few questions, we can transform your experience on Ready Set Eat into one that’s tailored to your cooking style and tastes.Personalize My Experience
Please enter your email address and click submit.
You will be sent an email with a re-set password link within a few minutes.