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Beef and Corn Enchiladas

Recipe - Eagan

Beef and Corn Enchiladas

Prep Time15 Minutes

Servings4

Cook Time40 Minutes

Ingredients

1 1/4 cups shredded beef, heated, drained

1 cup Birds Eye frozen sweet corn, thawed

1 can (4.5 oz) chopped green chiles, drained

1 pouch (8 oz) Frontera red chile enchilada sauce

1 cup shredded Colby Jack cheese (4 oz)

1/4 cup sliced green onions

4 flour tortillas (7- to 8-inch)

Cilantro, chopped

Directions

Heat oven to 350°F. Coat bottom and sides of 8-inch square (2-quart) baking dish with cooking spray. Spread 1/4 cup enchilada sauce in bottom of dish.
In large bowl, mix beef, corn, green chiles, 1/2 cup enchilada sauce, 1/2 cup cheese, and green onions until evenly combined.
Spoon scant 3/4 cup beef mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish.
Pour remaining enchilada sauce on top of enchiladas and sprinkle with remaining cheese. Coat sheet of foil with cooking spray; cover dish with foil, sprayed side down.
Bake 30 minutes. Remove foil; bake 10–15 minutes longer, or until cheese is melted and lightly browned. Garnish with chopped cilantro. Serve with sour cream, salsa, guacamole and pickled jalapeños, if desired.

15 minutes

Prep Time

40 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

1 1/4 cups shredded beef, heated, drained

1 cup Birds Eye frozen sweet corn, thawed

Birds Eye Steamfresh Super Sweet Corn Frozen Vegetables, 10 Ounce

Add Birds Eye Steamfresh Super Sweet Corn Frozen Vegetables to Favorites.Add Birds Eye Steamfresh Super Sweet Corn Frozen Vegetables to Favorites.

$1.67 was $2.49$0.17/oz

1 can (4.5 oz) chopped green chiles, drained

Essential Everyday Green Chiles, Mild, Diced, 4 Ounce

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$1.19$0.30/oz

1 pouch (8 oz) Frontera red chile enchilada sauce

Frontera Enchilada Sauce, with Tomato & Garlic, Red Chile, Mild, 8 Ounce

Add Frontera Enchilada Sauce, with Tomato & Garlic, Red Chile, Mild to Favorites.Add Frontera Enchilada Sauce, with Tomato & Garlic, Red Chile, Mild to Favorites.

$3.99$0.50/oz

1 cup shredded Colby Jack cheese (4 oz)

Essential Everyday Cheese Blend, Colby Jack, Classic Cut, 8 Ounce

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$2.50 was $2.69$0.31/oz

1/4 cup sliced green onions

Produce Green Onions, 1 Each

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$1.29

4 flour tortillas (7- to 8-inch)

Mission Super Soft Tortillas, Flour, Soft Taco, 10 Each

$2.99 Each

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$3.49 was $4.19$0.35 each

Cilantro, chopped

Fresh Cilantro Herbs, 1 Each

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$1.49

Directions

Heat oven to 350°F. Coat bottom and sides of 8-inch square (2-quart) baking dish with cooking spray. Spread 1/4 cup enchilada sauce in bottom of dish.
In large bowl, mix beef, corn, green chiles, 1/2 cup enchilada sauce, 1/2 cup cheese, and green onions until evenly combined.
Spoon scant 3/4 cup beef mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish.
Pour remaining enchilada sauce on top of enchiladas and sprinkle with remaining cheese. Coat sheet of foil with cooking spray; cover dish with foil, sprayed side down.
Bake 30 minutes. Remove foil; bake 10–15 minutes longer, or until cheese is melted and lightly browned. Garnish with chopped cilantro. Serve with sour cream, salsa, guacamole and pickled jalapeños, if desired.