Ole Enchiladas Recipe

Directions:

1. Arrange the tortillas in 2 stacks and place in a cold oven. Heat the oven to 400°F. Remove the tortillas after 10 minutes and cover with a warm, damp towel.
2. To make filling. mash the refried beans in a medium bowl with a fork. Add the rice, 1/3 cup cheese, salsa, cilantro, olives and hot sauce, if desired.
3. Coat the bottom of a 9- x 13-inch baking dish with a thin layer of enchilada sauce, saving about half the sauce as a topping.
4. Place a tortilla on a cutting board and spoon a heaping about 1/3 cup filling over the center of a tortilla; roll it up. Set in the baking dish seam-side down. Fill the remaining tortillas and place them in the baking dish, squeezing them into place.
5. Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle 2/3 cup cheese evenly over the top. Bake, uncovered for 30 to 35 minutes until hot and bubbly. Let stand a few minutes before serving and, if desired, garnish with a topping of diced avocado and chopped cilantro. Serve two enchiladas per person.
6. Servings: 6
7. Nutritional Information Per Serving: Calories 340; Total fat 9g; Saturated fat 2.5g; Cholesterol 10mg; Sodium 900mg; Total carbohydrate 55g; Fiber 7g; Protein 13g ;Vitamin A 10%DV*; Vitamin C 4%DV; Calcium 25%DV; Iron 15%DV
8. * Daily Value