Quick And Easy Mexican Casserole
- 10 flour tortillas
- 2 cans of vegitarian refried beans
- 2 cups of shredded cheese-mexican blend or cheddar
- small can of chopped green chiles
- 15 oz can of red mild enchilada sauce
- 1/2 cup of warm water
- small can of chopped black olives
- 8oz size of lowfat cream cheese, block style
- cilantro for garnish
- avocado for garnish
- preheat oven to 400 degrees. spray the bottom of a glass baking dish with Pam cooking spray. mix the refried beans with the cream cheese until it is blended smoothly. add the chiles to the bean/cream cheese mixture. spoon a small amount of the mixture into each tortilla. roll the tortillas up, seam side down, and place them into the baking dish. sprinkle the top of the enchiladas with the shredded cheese and the sliced olives. next, pour the enchilada sauce over the top of the tortillas. then pour the 1/2 cup of water over the tortillas. make sure the sauce and water is evenly distributed over the tortillas. bake in over for 25-35 minutes. casserole is done when cheese and sauce is bubbly. garnish with the cilantro and avocado.
flour tortillas, vegitarian refried, cheddar, green chiles, enchilada sauce, water, black olives, cream cheese, cilantro, avocado
Taken from www.epicurious.com/recipes/member/views/quick-and-easy-mexican-casserole-1209444 (may not work)