Bean Enchiladas
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 (8 ounce) can tomato sauce
- low-sodium taco seasoning
- 1⁄2 cup water
- 8 -10 corn tortillas
- 2 cups pinto beans, cooked
- 8 ounces 2% cheddar cheese
directions
- 1. First make the sauce by mixing the first 4 ingredients in a skillet over medium heat until well blended and heated through.
- 2. Heat the oven to 350 degrees.
- 3. Take 1/2 cup of the skillet sauce and spread on the bottom of an 9x13 inch pan.
- 4. Heat the corn tortillas to soften, either in a heated skillet or in the microwave for about 15 seconds.
- 5. Fill the tortillas with about 3 T. beans, roll, and place in pan. Do this until you have used up all your filling or you have used up all the space in your pan.
- 6. Cover the filled tortillas with the remaining sauce and then sprinkle cheese on top.
- 7. Cook in the preheated oven for about 25 minutes or until the cheese is bubbly.
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