Cheese Enchiladas

Ingredients and Weight:

• 1 package (10 tortillas) corn tortillas
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded mozzarella cheese
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes with green chilies, undrained
• 1 (4 ounce) can diced green chilies, undrained
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup salsa for dipping

Preparation Time:

30 minutes

Cooking Time:

20 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Spray a 9x13 inch baking dish with cooking spray.
3. In a large bowl, combine the cheeses, onion, bell peppers, black beans, corn, tomatoes with green chilies, green chilies, chili powder, cumin, salt, and black pepper.
4. Spread about 1/2 cup of the filling down the center of each tortilla. Roll up tortillas and place seam side down in prepared baking dish.
5. Bake for 20 minutes, or until cheese is melted and bubbly.
6. Serve hot with salsa for dipping.

Nutritional Information:

• Calories: 275 per serving
• Fat: 12 grams
• Saturated Fat: 6 grams
• Cholesterol: 30 milligrams
• Sodium: 600 milligrams
• Carbohydrates: 30 grams
• Protein: 15 grams

Dish Characteristics:

• Vegetarian
• Cheesy
• Spicy
• Comforting

User Comments:

• "These enchiladas were amazing! The perfect amount of spice and cheese."
• "I loved the combination of flavors and textures in this dish."
• "These were so easy to make and they were a huge hit with my family."

Special Precautions and Tips:

• If you don't have corn tortillas, you can use flour tortillas instead.
• To make these enchiladas vegan, you can use vegan cheese and skip the salsa for dipping.
• If you want to spice up these enchiladas, you can add more chili powder or green chilies.