Ole! Enchiladas Recipe

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

Servings: persons

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

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Preparation Time: Approximately 20 minutes
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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
To make filling. mash the refried beans in a medium bowl with a fork. Add the rice, 1/3 cup cheese, salsa, cilantro, olives and hot sauce, if desired.
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Coat the bottom of a 9- x 13-inch baking dish with a thin layer of enchilada sauce, saving about half the sauce as a topping.
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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.
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Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle 2/3 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 and chopped cilantro. Serve two enchiladas per person.
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Nutritional Information Per Serving: Calories 340; Total fat 9g; Saturated fat 2.5g; Cholesterol 10mg; Sodium 900mg; Total carbohydrate 55g; Fiber 7g; Protein 13g ;Vitamin A 10%DV*; Vitamin C 4%DV; Calcium 25%DV; Iron 15%DV
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* Daily Value

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 12 (6-inch) corn tortillas, 1 can (16 ounces) fat-free vegetarian refried beans, 2 cups cooked rice, 1 (4 ounces) shredded reduced-fat or regular sharp Cheddar cheese, divided, 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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