Bean Enchiladas

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 5
• 1 can cream of chicken soup
• 1 (12 ounce) jar mild green chili salsa
• 1/2 cup fresh cilantro, chopped
• 1 small onion
• 1 can pinto beans, rinsed and drained
• 1 can black beans, rinsed and drained
• 2 cups mexican blend cheese
• 1 package 6-inch tortillas

Recipe

• 1 *spray13x9 baking dish with non-stick cooking spray whisk soup and 1/2 to 2/3 soup can of water in a bowl until smooth.
• 2 stir in salsa adn 1/4 cup of cilantro and 1/2 of the onion in a large bowl mix beans, 1 cup cheese, 1 cup sauce, and remaining cilantro and onion.
• 3 wrap tortillas in dampened paper towels and microwave on high 2 to 3 min.
• 4 until hot and pliable.
• 5 keep wrapped until ready to use.
• 6 working with 1 warm tortilla at a time, spoon 1/3 cup bean mixture down the center of the tortilla; roll up and place seam side down in the prepared baking dish.
• 7 if going to cook later, cover enchiladas with fresh damp paper towels; cover dish tightly with foil.
• 8 refridgerate dish, sauce, and rest of cheese for up to two days.
• 9 heat oven to 350.
• 10 uncover baking dish; pour sauce over top of enchiladas; cover baking dish loosely with foil bake 30 min.
• 11 ;uncover, sprinkle with remaining cheese and bake 20 min.
• 12 longer or until sauce bubbles around edges and cheese has melted.