Bean Enchiladas

1. 1

   *spray13x9 baking dish with non-stick cooking spray Whisk soup and 1/2 to 2/3 soup can of water in a bowl until smooth.

2. 2

   Stir in salsa adn 1/4 cup of cilantro and 1/2 of the onion In a large bowl mix beans, 1 cup cheese, 1 cup sauce, and remaining cilantro and onion.

3. 3

   Wrap tortillas in dampened paper towels and microwave on high 2 to 3 min.

4. 4

   until hot and pliable.

5. 5

   Keep wrapped until ready to use.

6. 6

   Working with 1 warm tortilla at a time, spoon 1/3 cup bean mixture down the center of the tortilla; roll up and place seam side down in the prepared baking dish.

7. 7

   If going to cook later, cover enchiladas with fresh damp paper towels; cover dish tightly with foil.

8. 8

   Refridgerate dish, sauce, and rest of cheese for up to two days.

9. 9

   Heat oven to 350.

10. 10

    Uncover baking dish; pour sauce over top of enchiladas; Cover baking dish loosely with foil Bake 30 min.

11. 11

    ;uncover, sprinkle with remaining cheese and bake 20 min.

12. 12

    longer or until sauce bubbles around edges and cheese has melted.

No additional tips available.