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Ole! Enchiladas
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

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



Arrange the tortillas in 2 stacks and place in a cold oven. Heat the oven to 400°F. Remove the tortillas after 10 minutes and cover with a warm damp towel.

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.

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.

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.

Nutritional Information Per Serving: Calories 420; total fat 10g (saturated fat 4.5g), cholesterol 20mg; sodium 860mg; carbohydrate 65g (fiber 10g); protein 19g

Preparation Time: 65 Serves: 6
Recipe Origin: Mexico
Submitted by:

United States
This recipe has been viewed 1689 times.


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