Four Bean Enchiladas
- Stack tortillas and wrap tightly in foil. Bake in a 350 degree F oven for 10 minutes or until warm.
- For filling, combine beans and cheese soup. Spoon about 1/3 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 8 individual au gratin dishes or two 2-quart rectangular baking dishes.
- In a bowl stir together the enchilada sauce and tomato sauce; pour over tortillas. Cover with foil. Bake in a 350 degree F. oven for 20 minutes for au gratin dishes or 30 minutes for baking dishes or until heated through. Remove foil; sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese melts. If desired, sprinkle with olives and green pepper. Makes 8 servings.
Nutrition Facts (Four Bean Enchiladas)
- Per serving:
- 491 kcal cal.,
- 14 g fat
- (7 g sat. fat,
- 29 mg chol.,
- 1599 mg sodium,
- 71 g carb.,
- 25 g pro.
- Percent Daily Values are based on a 2,000 calorie diet