Email to A1_Suzy      

Recipe Categories: suzyjune's HOME PAGEAPPETIZERS BARCOOKIES BASICMIXESSEASONINGS BBQ BEEF BEVERAGES BISCUITSROLLS BREAD BREADMACHINE BREAKFAST BROWNIES CAKES CANDY CanningPreserving CASSEROLES CHEESEBALLS CHEESECAKES CHICKEN COFFEECAKES COOKIES CORNBREAD CROCKPOT DESSERTS DIABETIC DIPS Entertaining Equivalents ETHNIC Ethnic-Mexican FISHandSEAFOOD FrostingsandIcings ICECREAM Information JAMSandJELLIES MICROWAVE MUFFINS PASTA PASTRIES PIES PORK POULTRY SALADandDRESSING SALADS--SWEET SANDWICHES SAUCES SOUPSandSTEWS SWEETBREADS TartsTartlets VEGETABLES

Enchiladas Ranchero




Source of Recipe


???


List of Ingredients




1 Thick And Chunky Mild Salsa, divided
3 Tablespoons Chopped Fresh Cilantro
15 Ounces Canned Pinto Beans, rinsed and drained
11 Ounces Corn, drained
1/2 Cup Chopped Zucchini
2 Cups Sargento Mexican Blend Shredded Cheese, divided
2 1/4 Ounces Sliced Ripe Olives, drained
12 Flour Tortillas (6")

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 13x9-inch pan with nonstick cooking spray. Place 2 rows of six tortillas each in pan. Cover with remainder of salsa/cilantro mixture. Sprinkle with remaining cheese. Bake at 350 for 20 to 25 minutes or until cheese is melted and sauce is bubbling at edges of pan.

Serves 6