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“Turn dinner into a fiesta with these loaded Ole! Enchailadas. These cheese and bean filled corn tortillas can be dipped in salsa or topped with sour cream, as well as a creamy enchilada sauce.”
1hr 5mins
6 Enchiladas

Ingredients Nutrition

  • Ingredients
  • 12 (6 inch) corn tortillas
  • Enchilada Filling
  • 1 (16 ounce) can fat-free vegetarian refried beans
  • 2 cups cooked rice
  • 12 cup shredded cheese (reduced-fat or regular sharp cheddar)
  • 12 cup salsa (medium or mild)
  • 12 cup chopped fresh cilantro, plus additional for topping
  • 1 (2 1/4 ounce) cansliced olives, drained Hot sauce to taste (optional)
  • enchilada sauce, divided
  • Toppings
  • 1 12 cups salsa (medium or mild)
  • 1 cup shredded cheese (reduced-fat or regular sharp cheddar)
  • 1 ripe avocado, peeled, pitted and cut into small chunks (optional)


  1. Preparation:
  2. Arrange the tortillas in 2 stacks and place in a cold oven. Heat the oven to 400°F Remove the tortillas after 10 minutes and cover with a warm damp towel.
  3. Enchilada Filling: Mash the refried beans in a medium bowl with a fork. Add the rice, cheese, salsa, cilantro, olives and hot sauce, if desired. Coat the bottom of a 9- x 13-inch baking dish with a thin layer of enchilada sauce.
  4. 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.
  5. Toppings: Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle 1 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. Serve two enchiladas per person.
  6. Nutritional Information Per Serving: Calories 420; total fat 10g (saturated fat 4.5g), cholesterol 20mg; sodium 860mg; carbohydrate 65g (fiber 10g); protein 19g.

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