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Four Bean Enchiladas

Makes: 8 servings
Prep 25 mins Bake 350°F 35 mins
Four Bean Enchiladas
  • 16 6  inches  corn tortillas
  • 1 15  ounce can  red kidney beans, rinsed and drained
  • 1 15  ounce can  garbanzo beans, rinsed and drained
  • 1 15  ounce can  pinto beans, rinsed and drained
  • 1 15  ounce can  navy or great northern beans, rinsed and drained
  • 1 11  ounce can  condensed cheddar cheese or nacho cheese soup
  • 1 10  ounce can  enchilada sauce
  • 1 8  ounce can  tomato sauce
  • 1 1/2  cups  shredded Monterey Jack or cheddar cheese (6 ounces)
  •  Sliced pitted ripe olives (optional)
  •  Chopped green pepper (optional)

1. Stack tortillas and wrap tightly in foil. Bake in a 350 degree F oven for 10 minutes or until warm.

2. 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.

3. 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)
  • Servings Per Recipe 8,
  • cal. (kcal) 491,
  • Fat, total (g) 14,
  • chol. (mg) 29,
  • sat. fat (g) 7,
  • carb. (g) 71,
  • pro. (g) 25,
  • sodium (mg) 1599,
  • Percent Daily Values are based on a 2,000 calorie diet

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