4 Bean Enchiladas

Name: 4 Bean Enchiladas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 Enchiladas, 4 serving(s)
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

Submitted by ElizabethKnicely

"My mother-in-law gave me this recipe - but I've made some of my own changes to it. So this is my edited version. It is so YUMMY and WAY EASY!"

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photo by ElizabethKnicely

Ready In:: 55mins
Ingredients:: 10
Yields:: 8 Enchiladas
Serves:: 4

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

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