cheese-enchiladas

🥘 Ingredients

• enchilada sauce ½ cup
• corn tortillas 8
• sharp cheddar cheese ¾ cup
• Monterey Jack cheese ¾ cup
• corn
• Oaxaca cheese 8 oz
• cooked black beans 1 cup
• spinach 5 oz
• enchilada sauce 1 cup
• sharp cheddar cheese ½ cup
• Monterey Jack cheese ½ cup
• jalapeño pepper 1
• fresh cilantro ½ cup
• avocado ½
• lime ½

1. 1

   Preheat the oven to 350°F and spread enchilada sauce on the bottom of a baking dish .
2. 2

   If your corn tortillas are too stiff to roll without cracking, wrap them in a damp towel and warm them for a few seconds in the microwave.
3. 3

   In a small bowl, mix together sharp cheddar cheese and Monterey Jack cheese .
4. 4

   Fill a corn tortilla with some of the cheese blend, Oaxaca cheese , cooked black beans , and spinach . Roll the tortilla closed and place it seam side down in the prepared baking dish .
5. 5

   Repeat with the remaining tortillas.
6. 6

   Pour the remaining enchilada sauce on top of the enchiladas, leaving the edges of the tortillas bare, if desired.
7. 7

   Top with sharp cheddar cheese and Monterey Jack cheese .
8. 8

   Bake, uncovered, for 20 minutes , or until the cheese is melted and the edges of the tortillas are crisp.
9. 9

   Remove from the oven and let cool slightly, then top with jalapeño pepper , fresh cilantro , avocado , and squeezes of lime and serve.