4 Bean Enchiladas

10 ingredients
2 steps

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

Directions

  1. 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. 2
    Top with whatever you would like. My favorites are: sour cream, tomatoes, spinach, avocado, olives and green peppers. : ).

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