Enchilada Verde(Low-Fat)

• 2 large cans green enchilada sauce
• 1 large onion, diced
• 1 c. picante sauce
• 1 large can refried beans
• 2 to 3 lb. shredded cheese
• 2 to 3 doz. corn tortillas
• 2 large deep pans
• jalapeno chilies (optional)
• diced tomatoes (optional)
• sour cream (optional)
• diced ripe olives (optional)
• diced green onions (optional)

1. Dip tortillas in green enchilada sauce.
2. (Sometimes warming the sauce and allowing the corn tortillas to be at room temperature helps keep them from breaking when rolled.)
3. Mix diced onion, picante sauce and beans (the kind without lard).
4. Place 1 tablespoon mixture in tortilla and 1 tablespoon shredded cheese. This is easier the second time you do it and remember Jesus loves you.
5. Cover tightly with aluminum foil and bake in 350u0b0 oven for 30 to 40 minutes.
6. Remove cover; add any sauce and shredded cheese. Garnish with optional ingredients.

green enchilada sauce, onion, picante sauce, beans, shredded cheese, corn tortillas, pans, jalapeno chilies, tomatoes, sour cream, olives, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=277970 (may not work)