From Gem's Vegetarian Cooking
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Source: Mommy Stone

  • 12 corn tortillas
  • 1 lg can refried beans
  • 1 cup cheddar cheese, shredded
  • 1 lg onion, chopped
  • 1 can olives, sliced
  • 1 cup frozen corn

Lightly fry tortillas to soften. Lay on paper towels. Mix other ingredients together and divide amoung the tortillas. Roll up and place 8 in 9 X 13 baking dish and 4 in an 8 inch square baking dish.

These may be frozen like this and used later.

To use: just before baking cover enchildas with the enchilada sauce (see recipie). Sprinkle top liberally with cheddar cheese. Bake covered 40 minutes. Shortly before serving take cover off and allow brown slightly.