Ole! Enchiladas

Name: Ole! Enchiladas
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 Enchiladas, 6 serving(s)
Ingredients: 12 (6 inch) corn tortillas; 1 (16 ounce) can fat-free vegetarian refried beans; 2 cups cooked rice; 1/2 cup shredded cheese (reduced-fat or regular sharp cheddar); 1/2 cup salsa (medium or mild); 1/2 cup chopped fresh cilantro, plus additional for topping; 1 (2 1/4 ounce) can sliced olives, drained Hot sauce to taste (optional); enchilada sauce, divided; 1 1/2 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)

Submitted by Chef #1365024

"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."

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Ready In:: 1hr 5mins
Ingredients:: 11
Yields:: 6 Enchiladas
Serves:: 6

ingredients

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

directions

Preparation:
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.
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.
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.
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.
Nutritional Information Per Serving: Calories 420; total fat 10g (saturated fat 4.5g), cholesterol 20mg; sodium 860mg; carbohydrate 65g (fiber 10g); protein 19g.