Categories: dinner, enchiladas, not healthy, not tried

Ingredients

• 1 package 12-15 count flour tortillas
• 1 16-oz container sour cream
• 1 8-oz package cream cheese, softened
• 1 6-oz can diced mild green Anaheim chilies
• 1 can condensed cream mushroom soup
• 1 can black beans, rinsed and drained
• 1 bunch fresh scallions, white and green, sliced thinly
• 1 clove fresh garlic, minced or pressed
• shredded jack or Colby cheese
• 1 small can sliced black olives, drained
• 1 can red enchilada sauce

Directions

1. Preheat oven to 350 degrees.

2. In a large bowl, combine sour cream, cream cheese, chilies, soup. Mix with wooden spoon until uniform in texture.

3. Add drained and rinsed black beans, sliced scallions, and garlic. Gently mix well.

4. Fill each tortilla with a portion of the sour cream mixture, some shredded cheese, and roll tightly, and place in a lightly oiled large casserole dish.

5. Pour can of sauce evenly over enchiladas, top with extra cheese and sliced olives.

6. Bake for 1/2 hour or so, until top is bubbly and golden.

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