Sour Cream Enchiladas

• 1 large can (20 oz.) enchilada sauce
• 2 Tbsp. margarine
• 1 can tomato soup
• 3 to 4 green onions, chopped
• 2 c. mashed pinto beans
• 1 can sliced olives
• 3/4 lb. Cheddar cheese, grated
• 3/4 lb. Monterey Jack, grated
• 1 doz. corn tortillas
• 1 pt. sour cream

1. Heat first three items; do not boil.
2. Mix filling:
3. onions, beans and olives.
4. Dip tortillas in heated sauce one at a time. Spoon approximately 1/4 cup filling into tortilla.
5. Add approximately 1/4 cup of each grated cheese and 1 tablespoon of sour cream.
6. Fold tortilla and hold closed with toothpick.
7. Repeat until casserole dish is filled.
8. Pour any remaining sauce on top and sprinkle remaining cheese over entire casserole.
9. Bake 25 minutes at 350u0b0.

enchilada sauce, margarine, tomato soup, green onions, pinto beans, olives, cheddar cheese, monterey jack, corn tortillas, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=708732 (may not work)