Make rice according to directions. If it calls for a can of tomatoes add Rotel instead. If it doesn’t call for tomatoes still add Rotel. When all is cooked mix in sliced olives- about ½ cup. Lay out tortilla shells, smear refried beans first then Cream cheese/black bean mixture then a little rice. Add cheese then drizzle just a little of the enchilada sauce inside each enchilada. Roll and put into baking dish that has a thin layer of sauce on the bottom. Coat the top of rolled enchiladas with remaining sauce. Top with cheese and a few olive slices in warm oven (about 375) until cheese is melted and sauce bubbly. Serve with lettuce, sour cream and Sweet Corn Salsa.
Variations: I used to add one can of cream of mushroom soup to the can of enchilada sauce. Now I add half and half or cream. It makes them very moist and creamy. I also put in cream cheese black bean mixture from “Delicious Black Bean Burrito” recipe.
Notes
Variations: I used to add one can of cream of mushroom soup to the can of enchilada sauce. Now I add half and half or cream. It makes them very moist and creamy. I also put in cream cheese black bean mixture from “Delicious Black Bean Burrito” recipe.
Recipe by Living Full on Life at https://www.livingfullonlife.com/?p=1517