Las palmas vegetarian enchiladas

Yield: 5 servings

Measure Ingredient
1 can LAS PALMAS no Fat Refried Beans (16 oz)
2 cups Shredded lowfat Cheddar cheese, divided usage (8 oz)
1 can Chopped green chiles (4.5 oz)
1 can LAS PALMAS Enchilada Sauce (19 oz)
10 \N Corn tortillas

1. In medium bowl, combine beans, 1 cup cheese and green chiles.

2. In small skillet, bring enchilada sauce to a boil; remove from heat. Dip each tortilla into heated sauce to soften.

3. Spoon 3 tablespoons bean mixture down center of each tortilla.

Roll; place tortillas seam-side down in 13x9" baking dish. Pour remaining heated enchilada sauce over top; sprinkle with remaining 1 cup cheese. Bake 20-25 minutes at 350'F.

SUGGESTIONS: Add chopped onions for added crunch. Serve with Mexican rice and salad topped with naturally fat-free Las Palmas Salsa Mexicana. Submitted By MICHAEL ORCHEKOWSKI On 08-09-95

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