One Pot Queso Enchiladas

Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes


  • 1 Tbsp olive oil
  • ½ yellow onion, chopped
  • 1 red bell pepper, diced
  • 4 garlic cloves, minced
  • 8 oz package Baby Bella Mushrooms, chopped
  • 1 cup fresh or frozen corn
  • 16 oz pinto beans
  • 2 tsp chili powder
  • ½ tsp paprika
  • 1 tsp kosher salt
  • ¼ tsp ground black pepper
  • ½ lime, juiced
  • 19 oz can red enchilada sauce
  • 8 corn tortillas, cut into strips
  • 8 oz container Good Foods Queso Dip
  • Optional Garnishes: Diced green onions, diced avocado, sliced jalapeno, fresh cilantro, diced tomato, lime wedges.

*You may also add shredded chicken or ground beef for additional protein.


  1. Preheat oven to 450°.
  2. In a 12-inch oven safe skillet over medium heat, heat olive oil. Add onion, red pepper and garlic; sauté for 4-5 minutes or until tender. Add mushrooms and sauté 5 more minutes. Stir in corn, beans, ½ half of the enchilada sauce, chili powder, cumin, paprika, salt, pepper and lime juice. Add tortilla strips, top with remaining enchilada sauce and stir. Cook 2-3 minutes until sauce thickens slightly. Add in Good Foods Queso Dip and stir.
  3. Place skillet in oven and broil for 1 minute.
  4. Top with optional garnishes: green onion, avocado, jalapeno, cilantro, tomato and lime wedges.

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