Follow these steps for perfect results
tortillas
softened
cream cheese
softened
Mexican blend cheese
shredded
corn
canned, drained
black beans
canned, rinsed and drained
refried beans
canned
salsa
your favorite kind
grapeseed oil
Preheat oven to 450°F.
Heat grapeseed oil in a skillet over medium heat.
Dip each tortilla briefly in the hot oil to soften.
Spray a 13x9 inch baking pan with cooking spray.
In a bowl, mix together cream cheese, corn, black beans, and refried beans.
Divide the mixture evenly among the 6 tortillas.
Roll each tortilla tightly and place seam-down in the prepared baking pan.
Pour salsa evenly over the rolled enchiladas.
Sprinkle the Mexican blend cheese generously over the salsa.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Expert advice for the best results
Add shredded chicken or beef for extra protein.
Use your favorite salsa for a personalized flavor.
Top with sour cream, guacamole, or chopped cilantro.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked later.
Serve warm, garnished with your favorite toppings.
Serve with rice and beans.
Serve with a side salad.
Pairs well with spicy flavors.
Discover the story behind this recipe
A staple in Mexican cuisine, often served during celebrations.
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