I love enchiladas, and am always tinkering with recipes for new combinations. I like this one because you can make it up to a day ahead - so it's great to pull out for company.
1 10 ounce can cream of mushroom soup
1 7 ounce can chopped green chilis
1 cup sour cream (light is fine)
1 small onion, chopped
4 ounces fresh sliced mushrooms
1 can black beans, rinsed and drained
1 4 1/2 ounce can sliced black olives, drained
1 cup shredded Monterey jack/cheddar cheese,
6 large flour tortillas
Dash of smoked paprika
Combine soup, sour cream, chilis, onion, olives and cheeses. Measure out 1 1/2 cup of mixture and set aside. To remaining mixture fold in black beans and sliced mushrooms. Fill each tortilla in the middle with about 3 tbsp. of black bean mixture and roll tightly. Place seam down in large casserole. Once tortillas are done, smooth reserved mixture over the top, taking care to spread all the way to the edges of the tortillas. Sprinkle with paprika and let sit in refrigerator overnight or at least 4 hours. Bake at 350* for 45 minutes.
These go wonderfully with some Mexican style rice and a salad with a chipotle dressing!