Kid-friendly Enchiladas

To warm her kids up to spicy foods, Shirley Bomgaars diluted salsa with tomato soup to use in quick and easy enchiladas. Now, for fuller flavor, she's upped the salsa ratio and uses tomato sauce instead of soup. For a hearty variation, add cooked ground beef or turkey to the filling.

1 package (4 oz.) black bean and rice mix

1 1/2 cups tomato salsa

1 can (8 oz.) tomato sauce

8 flour tortillas (8 in. wide)

1 1/2 cups shredded reduced-fat or regular cheddar cheese

Sour cream or reduced-fat sour cream (optional)

Canned sliced ripe olives (optional)

Step 1

Cook bean and rice mix according to package directions.

Step 2

Meanwhile, combine salsa and tomato sauce and pour 1 cup of the mixture into a 9- by 13-inch casserole.

Step 3

In a microwave oven on full power (100 percent), warm 2 or 3 tortillas at a time between paper towels, 20 to 30 seconds.

Step 4

As tortillas are heated, spoon 1/4 cup bean mixture and 1 tablespoon cheese down center of each, roll to enclose, and place, seam down, in casserole.

Step 5

Pour remaining salsa mixture over enchiladas and sprinkle with remaining cheese.

Step 6

Bake in a 400° oven until enchiladas are hot in center, 20 to 25 minutes. Garnish the casserole with sour cream and olives.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 494Calories from Fat 24

% Daily Value *
Total Fat 13g20%

Saturated Fat 6g30%
Cholesterol 30mg10%
Sodium 2392mg100%
Total Carbohydrate 68g23%

Dietary Fiber 6g24%
Protein 24g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Print Options:

Kid-friendly Enchiladas