One Pot Queso Enchiladas

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

Ingredients

• 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.

Directions

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.