 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 1 |
|
My mother-in-law gave me this recipe - but I've made some of my own changes to it. So this is my edited version. It is so YUMMY and WAY EASY! Ingredients:
8 large flour tortillas |
1 (15 ounce) can red kidney beans, drained |
1 (15 ounce) can garbanzo beans, drained |
1 (15 ounce) can black beans, drained |
1 (15 ounce) can great northern beans, drained |
1 (10 3/4 ounce) can cream of chicken soup |
diced green chilis |
1/3 cup chopped onion (optional) |
1 (12 ounce) can enchilada sauce (i like the green lately) |
1 1/2 cups shredded monterey jack cheese or 1 1/2 cups cheddar cheese |
Directions:
1. FILLING: Combine beans, soup, onions and chiles in a large bowl. Spoon about 1/4 cup filling onto one end of each tortilla. Starting at the end with the filling, roll up each tortilla. Arrange tortillas seam side down in a 9- x 13-inch baking dish. Next spoon on your enchilada sauce so that it covers all of the tortillas. Cover with foil. Bake in a 350°F oven for 25 minutes. Then take out and sprinkle with cheese. Put it back in the oven until cheese is melted, about 10 minutes.
2. Top with whatever you would like. My favorites are: sour cream, tomatoes, spinach, avocado, olives and green peppers. : ).
|
|