Tackle your meatless Monday with our corn and cheese enchiladas. Lightly toasted corn tortillas are filled with sautéed fresh corn, pepper jack cheese, and red enchilada sauce; then they are topped with more cheese and enchilada sauce and baked. Each bite of these enchiladas is jammed packed with corn, cheese and luscious enchilada sauce. We paired a black bean and rice salad with the enchiladas. The bean and rice salad has diced bell peppers, shaved red onion, and chopped cilantro; the salad is dressed in a cumin chili red wine vinaigrette. This south of the border meal will cure your mid-week blues.

This meal is ready to warm, assemble and enjoy.

Contains dairy

Contains gluten

Meatless