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4 Bean Enchiladas

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
13 cup chopped onion (optional)
1 (12 ounce) can enchilada sauce (I like the green lately)
1 12 cups shredded monterey jack cheese or 1 12 cups cheddar cheese


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 350F oven for 25 minutes. Then take out and sprinkle with cheese. Put it back in the oven until cheese is melted, about 10 minutes. Top with whatever you would like. My favorites are: sour cream, tomatoes, spinach, avocado, olives and green peppers. : ).

Source: www.food.com