Ingredients
10 flour tortillas
2 cans of vegitarian refried beans
2 cups of shredded cheese-mexican blend or cheddar
small can of chopped green chiles
15 oz can of red mild enchilada sauce
1/2 cup of warm water
small can of chopped black olives
8oz size of lowfat cream cheese, block style
cilantro for garnish
avocado for garnish
Preparation
preheat oven to 400 degrees. spray the bottom of a glass baking dish with Pam cooking spray. mix the refried beans with the cream cheese until it is blended smoothly. add the chiles to the bean/cream cheese mixture. spoon a small amount of the mixture into each tortilla. roll the tortillas up, seam side down, and place them into the baking dish. sprinkle the top of the enchiladas with the shredded cheese and the sliced olives. next, pour the enchilada sauce over the top of the tortillas. then pour the 1/2 cup of water over the tortillas. make sure the sauce and water is evenly distributed over the tortillas. bake in over for 25-35 minutes. casserole is done when cheese and sauce is bubbly. garnish with the cilantro and avocado.
