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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 5 |
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Great make ahead dish Ingredients:
1 can cream of chicken soup |
1 (12 ounce) jar mild green chili salsa |
1/2 cup fresh cilantro, chopped |
1 small onion |
1 can pinto beans, rinsed and drained |
1 can black beans, rinsed and drained |
2 cups mexican blend cheese |
1 package 6-inch tortillas |
Directions:
1. *spray13x9 baking dish with non-stick cooking spray Whisk soup and 1/2 to 2/3 soup can of water in a bowl until smooth.
2. Stir in salsa adn 1/4 cup of cilantro and 1/2 of the onion In a large bowl mix beans, 1 cup cheese, 1 cup sauce, and remaining cilantro and onion.
3. Wrap tortillas in dampened paper towels and microwave on high 2 to 3 min.
4. until hot and pliable.
5. Keep wrapped until ready to use.
6. Working with 1 warm tortilla at a time, spoon 1/3 cup bean mixture down the center of the tortilla; roll up and place seam side down in the prepared baking dish.
7. If going to cook later, cover enchiladas with fresh damp paper towels; cover dish tightly with foil.
8. Refridgerate dish, sauce, and rest of cheese for up to two days.
9. Heat oven to 350.
10. Uncover baking dish; pour sauce over top of enchiladas; Cover baking dish loosely with foil Bake 30 min.
11. ;uncover, sprinkle with remaining cheese and bake 20 min.
12. longer or until sauce bubbles around edges and cheese has melted.
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