Ole! Enchiladas

11 ingredients
1 steps

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)

Directions

  1. 1
    {"0":"Preparation Time: Approximately 20 minutes","2":"Cook Time: Approximately 45 minutes","4":"Preparation:","6":"Arrange the tortillas in 2 stacks and place in a cold oven. Heat the oven to 400\u00b0F. Remove the tortillas after 10 minutes and cover with a warm, damp towel.","8":"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.","10":"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.","12":"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.","14":"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.","16":"Servings: 6","18":"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","20":"* Daily Value"}

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