Quick Enchiladas

• 1 pkg. tortillas (flour or corn both taste good)
• 1 (15 oz.) can chili beans
• 2 c. cooked rice
• 2 c. cheese, grated
• 1 qt. tomato sauce or spaghetti sauce (to moisten)
• 1/4 c. salsa
• 1/2 to 1 c. diced chicken or hamburger (optional)
• 1 small can olives
• 2 eggs
• 1/2 c. Parmesan cheese

1. Mix beans, rice, tomato sauce and optional ingredients in a bowl.
2. Wet bottom of 10-inch round pan or 9 x 12-inch pan with at least 2 inches deep of tomato sauce.
3. Place tortillas flat on the bottom of the pans.
4. Cover entire surface by overlapping the tortillas.
5. Cover tortillas with bean mixture.
6. Two layers of tortillas and bean mixture work fine, ending with a layer of tortillas and grated cheese on top.
7. Place in a 350u0b0 oven until hot.
8. (I usually put on a lid for awhile or cover with aluminum foil until tortillas are hot, then remove foil for the last few minutes.)

tortillas, chili beans, rice, cheese, tomato sauce, salsa, chicken, olives, eggs, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=692787 (may not work)