Bean and Cheese Enchiladas
 
this is quick, easy, and even my meat-eating kids love this dish. 
 
3   15 oz) cans beans (use whole or refried, or mix 'em up. i usually use 1
can  whole pinto, and 2 cans refried).
4 oz.  can chopped green chilies
1 can  campbells spicy nacho cheese soup (the kind you can use for dips,
  too
1   15 oz) can red enchilada sauce
2 cup  shredded cheese
  sliced black olives
  green onions
  corn tortillas (about 8 to 12 depending on how full you fill the rolls)
 
if using whole beans, rinse them. combine beans, chilis and soup and 1/2 
cup cheese. mix well. warm the tortillas in the microwave to make them 
pliable. (originally the recipe called for briefly frying them in a little 
oil. i stopped doing this to reduce the calories) spread the bean mixture 
into the tortillas and roll, enchilida style. place in casserole dish 
(which has been sprayed with pam), seam side down. pour red sauce over 
enchiladas. bake at 350 for 20 min. top with remainder of cheese, olives 
and onions. bake 10 min or until cheese is melted and bubbles. 
 
some people like more red sauce and use two cans or one large can. i used 
to make this with strips of cheese instead of the soup but i tasted 
enchiladas made with the soup and really liked the flavor better. it is 
not authentic but tastes better. 
 
-- 
(ID: 4343) Mirror: rec.food.recipes: Mon, Dec 20, 2004


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