More Great Recipes: Mexican

Ole! Enchiladas


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Member since 2009

Serves 6 | Prep Time | Cook Time

Ingredients

12 (6-inch) corn tortillas
1 can (16 ounces) fat-free vegetarian refried beans
2 cups cooked rice
1 (4 ounces) shredded reduced-fat or regular sharp Cheddar cheese, divided
1/2 cup medium-spicy or mild salsa
1/2 cup chopped fresh cilantro, plus additional for topping if desired
1 can (2 1/4 ounces) sliced olives, drained
Hot sauce to taste (optional)

Toppings:

1 can (16 ounces) enchilada sauce, divided
1 ripe avocado, peeled, pitted and cut into small chunks (optional)


Preparation Time: Approximately 20 minutes



Cook Time: Approximately 45 minutes



Preparation:



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.



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.



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.



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.



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.



Servings: 6



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



* Daily Value


Pairs Well With


Notes

Turn dinner into a fiesta with these loaded Enchiladas. Made with canned refried beans and cheese, these enchiladas are a good protein source in meatless meals. As a recipe variation, you can dip these cheese and bean-filled corn tortillas in salsa, or top them your way, perhaps with sour cream and spicy salsa.

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