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!
This looks so good! Thanks for the recipe Lisa.
Oh Lisa this sounds delicious Thank you. Have a great day. B
A perfect recipe for one of our meatless days, thanks for sharing!
Thoses look delicious !!! Have a wonderful day
We love anything that resembles Mexican food. Thanks for the recipe. Looks like a musty try~!
Hmmmm....so when ate you expecting me?...:)JP
Looks good and I love the make ahead part!
This looks wonderful. My guys love mushrooms.
Hmm...that looks tasty. Thanks for sharing it. Have you tried the Philly brand cooking cream cheeses yet? They make a Savory Garlic one that would be good with this I think.
Yum. A new idea on Mexican. Thanks!
I have been eating a lot of beans for fiber. I even make a fudge out of them. I am going to try this recipe when I have people around to help eat it.
Lisa, that looks and sounds really, really good!
Saving these for fall meal rotation!
Yum. I love black beans, and the black olives would really add a different flavor. Larry and I love Mexican food. I may try this. I could put it together in the morning, then pop it in the oven when I get home.
Looks yummy! I have never had success making enchiladas.
I read Still Alice based on your post the other day and I really enjoyed it. However, I now find myself paranoid every time I forget something. Anyway, just wanted you to know that I thought the book was great!
Oooh yummy! This is right up my alley. We really love Mexican food.
Anything wrapped in a tortilla tastes good to me. :)
Amazing! Nothing in here I don't LOVE - and most of the stuff I always have on hand : )
Looks delicious, Lisa. I need fiber and black beans are good for fiber... Think I may try that recipe sometime... YUM..
There are so many things you can do with enchiladas!
I hope there are leftovers...what time is dinner?
I love them to! The trouble is, I've been trying to stay away from cheese, milk really. It's hard!
I know what I'm making for dinner tomorrow!! Thanks Lisa:) These look so yummy!
yum! that sounds so good!
I absolutely love enchiladas, but have never made them before. This looks relatively easy though. I would love for you to share this at what i am eating http://www.townsend-house.com/2013/05/what-i-am-eating_17.html
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