1 can (15 ounces) red kidney beans, drained and rinsed
1 can (10 3/4 ounce) can of Cheddar Cheese Soup (I used Campbell’s)
2 cans (10 ounces each) enchilada sauce (I used Mild)
1 tablespoon granulated sugar & 2 tablespoon water (add to enchilada/cheese sauce)
1 can (4 ounces) diced green Chile peppers, drained
1/2 to 1 cup frozen whole kernel corn, thawed
1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. ground cumin
2 cups shredded pepper jack cheese (10 ounces) or other favorite cheese
1 to 1 1/2 cups of your favorite Salsa or Picante sauce (HERDEZ SALSA is one of my favorites)
8 (6 1/2-inch) fajita-size flour tortillas
fresh cilantro sprigs for garnish (optional)
Heat oven to 375 degrees.
(This recipe could be made without the ground beef. Substitute chicken or leave the meat out entirely!)
Brown ground beef until done. Drain the grease very well. I like to use paper towels to squeeze out any remaining grease. Add drained and rinsed red beans, chile peppers (opt), corn, chili powder, salt and cumin. Add the salsa or picante sauce and stir well to combine.
In medium-size bowl, stir together two cans enchilada sauce, sugar and 1 can of cheddar cheese soup. Stir 1 cup of the enchilada sauce into bean mixture. If you want this to be milder, you could use 1 can of enchilada sauce and 2 cans of cheese soup. I used Campbell’s brand.
Spread 1/4 to 1/2 cup of the remaining enchilada sauce in 13×9-inch baking dish. Brush one side of a tortilla with enchilada sauce. Spoon the hamburger mixture down the length and towards the center, on sauced side and then roll up. Place rolled tortilla in baking dish, seam side down. Repeat with remaining tortillas and meat & cheese mixture. Pour remaining enchilada sauce over top to cover. Top with remaining 1 cup cheese.
Bake at 375 degrees for 45 minutes, until hot & bubbly and slightly browned along the edges. If desired, garnish with cilantro.
Place your baking dish on top of a cookie sheet, just in case it bubbles over!