Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Enchiladas Ranchero




Source of Recipe


Internet


List of Ingredients




1 jar (24 oz) thick and chunky milk salsa, divided
3 tbsp shopped fresh cilantro
1 can (15 oz) pinto beans, rinsed and drained
1 can (11 oz) corn, drained
1/2 cup chopped zucchini
2 cups (8 oz) Mexican blend shredded cheese, divided
1 can (2 1/4 oz) pitted sliced rip olives, drained
12 flour tortillas (6-inch)


Recipe



In medium bowl, combine salsa and cilantro; mix well. Set aside.
In another medium bowl, combine beans, corn, 1 cup salsa mixture, zucchini, 1/2 cup cheese and olives.
Place 1/3 cup bean mixture down center of each tortilla. Fold edges over filling.
Coat a 9 X 13 inch pan with nonstick cooking spray. Place in 2 rows of six tortillas each in pan.
Cover with remainder of salsa/cilantro mixture. Sprinkle with remaining cheese.
Bake at 350 for 20-25 minutes or until cheese is melted and sauce is bubbling at edges of pan.