Spring Enchiladas recipes
Ingredients
- 2 chipotles in adobo sauce, finely minced
- 1 cup light or regular sour cream
- 2 (15-ounce) cans low-sodium black beans, drained and rinsed
- 2 cups corn kernels (fresh or frozen)
- 2 medium avocados, cut in 1/2-inch dice
- pepper
- salt
- 8 (8-inch) flour tortillas
- 2 cups salsa
- 1 cup shredded light cheddar or Monterey Jack
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