Enchilada stacks make a perfect meal with tons of flavors like black beans mixed with corn, Sargento® Shredded Pepper Jack Cheese and chopped cilantro along with your favorite enchilada sauce for that authentic Mexican flavor you crave.
1 (16 oz.) can no salt added black beans, rinsed and drained
1 (10 oz.) pkg. frozen corn kernels, thawed or 2 cups fresh corn cut from cobs*
2 cups (8 oz.) Sargento® Shredded Pepper Jack Cheese, divided
1/3 cup plus 2 Tbsp. chopped fresh cilantro, divided
1 (10 oz.) can enchilada sauce
12 (6 inch) corn tortillas
Mix beans, corn, 1-1/2 cups cheese and 1/3 cup cilantro in a large bowl.
Place enchilada sauce in a pie plate or baking dish. Working with 1 tortilla at a time and using tongs, dip tortilla into sauce to coat one side with sauce. Let excess sauce drip back into plate. Place sauce side up on a foil-lined cookie sheet or large baking sheet that has been sprayed with cooking spray. After 4 tortillas are on sheet, top each with 1/2 cup of the bean mixture, spreading to edges. Repeat coating 4 more tortillas with enchilada sauce, placing them sauce side up directly over the bean mixture. Spoon remaining bean mixture evenly over stacked tortillas. Top with remaining 4 tortillas sauce sides up; spoon any remaining sauce from dish over tops of tortilla stacks.
Bake in preheated 375°F oven 10 minutes. Sprinkle with remaining cheese. Bake 5 minutes more or until heated through. Top with remaining 2 tablespoons cilantro.