Ole! Enchiladas Recipe

Name: Ole! Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients:; 12 (6-inch) corn tortillas; Enchilada Filling:; 1 can (16 ounces) fat-free vegetarian refried beans; 2 cups cooked rice; 1/2 cup shredded reduced-fat or regular sharp cheddar cheese; 1/2 cup medium-spicy or mild salsa; 1/2 cup chopped fresh cilantro, plus additional for topping; 1 can (2 1/4 ounces) sliced olives, drained Hot sauce to taste (optional); 1 can (16 ounces enchilada sauce, divided; Toppings:; 1 1/2 cups medium-spicy or mild salsa; 1 cup shredded reduced-fat or regular sharp cheddar cheese; 1 ripe avocado, peeled, pitted and cut into small chunks, optional

Servings: persons

Ingredients:
12 (6-inch) corn tortillas
Enchilada Filling:
1 can (16 ounces) fat-free vegetarian refried beans
2 cups cooked rice
1/2 cup shredded reduced-fat or regular sharp cheddar cheese
1/2 cup medium-spicy or mild salsa
1/2 cup chopped fresh cilantro, plus additional for topping
1 can (2 1/4 ounces) sliced olives, drained Hot sauce to taste (optional)
1 can (16 ounces enchilada sauce, divided
Toppings:
1 1/2 cups medium-spicy or mild salsa
1 cup shredded reduced-fat or regular sharp cheddar cheese
1 ripe avocado, peeled, pitted and cut into small chunks, optional

1
Preparation Time: Approximately 20 minutes
2
Preparation:
3
Arrange the tortillas in 2 stacks and place in a cold oven. Heat the oven to 400u00b0F. Remove the tortillas after 10 minutes and cover with a warm damp towel.
4
Enchilada Filling: Mash the refried beans in a medium bowl with a fork. Add the rice, cheese, salsa, cilantro, olives and hot sauce, if desired. Coat the bottom of a 9- x 13-inch baking dish with a thin layer of enchilada sauce.
5
Place a tortilla on a cutting board and spoon a heaping about 1/3 cup filling over the center of a tortilla; roll it up. Set in the baking dish seam-side down. Fill the remaining tortillas and place them in the baking dish, squeezing them into place.
6
Toppings: Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle 1 cup cheese evenly over the top. Bake, uncovered for 30 to 35 minutes until hot and bubbly. Let stand a few minutes before serving and, if desired garnish with a topping of diced avocado. Serve two enchiladas per person.
7
Nutritional Information Per Serving: Calories 420; total fat 10g (saturated fat 4.5g), cholesterol 20mg; sodium 860mg; carbohydrate 65g (fiber 10g); protein 19g

895

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Ingredients:, 12 (6-inch) corn tortillas, Enchilada Filling:, 1 can (16 ounces) fat-free vegetarian refried beans, and more.

Yes, Ole! Enchiladas falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ole! Enchiladas

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