Las Palmas Vegetarian Enchiladas Recipe
Yield: 5 servingsRecipe by luhu.jp
Ingredients:
1 can: LAS PALMAS no Fat Refried Beans, 16 oz
2 cup: Shredded lowfat Cheddar cheese, divided usage, 8 oz
1 can: Chopped green chiles, 4.5 oz
1 can: LAS PALMAS Enchilada Sauce, 19 oz
10: Corn tortillas,
Directions:
1. In medium bowl, combine beans, 1 cup cheese and green chiles.
2. In small skillet, bring enchilada sauce to a boil; remove from
heat. Dip each tortilla into heated sauce to soften.
3. Spoon 3 tablespoons bean mixture down center of each tortilla.
Roll; place tortillas seam-side down in 13x9" baking dish. Pour
remaining heated enchilada sauce over top; sprinkle with remaining 1
cup cheese. Bake 20-25 minutes at 350F.
SUGGESTIONS: Add chopped onions for added crunch. Serve with Mexican
rice and salad topped with naturally fat-free Las Palmas Salsa
Mexicana. Submitted By MICHAEL ORCHEKOWSKI On 08-09-95
Source from luhu.jp
2. In small skillet, bring enchilada sauce to a boil; remove from
heat. Dip each tortilla into heated sauce to soften.
3. Spoon 3 tablespoons bean mixture down center of each tortilla.
Roll; place tortillas seam-side down in 13x9" baking dish. Pour
remaining heated enchilada sauce over top; sprinkle with remaining 1
cup cheese. Bake 20-25 minutes at 350F.
SUGGESTIONS: Add chopped onions for added crunch. Serve with Mexican
rice and salad topped with naturally fat-free Las Palmas Salsa
Mexicana. Submitted By MICHAEL ORCHEKOWSKI On 08-09-95
Source from luhu.jp