4 Bean Enchiladas

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

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

Recipe

• 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. : ).