Rice, Cheese and Bean Enchiladas

By samara72

Ingredients

• 2 cups Rice, cooked
• 4 cups Zucchini, shredded and drained (2 medium)
• 1 TBSP Taco Mix
• 1 can (15oz) Pinto Beans, rinsed and drained
• 1 can (15oz) Red fat, Red Sodium Cream of Mushroom Soup
• 8 oz Diced Green Chilies
• 12 - 8 " Flour or Corn Tortillas
• 2 cups (8oz) Red Fat Mexican Cheese, shredded and divided

Preparation

Step 1

Combine zucchini & taco mix in nonstick skillet, cook 5 min. Add beans, soup, chilies & rice. Bring to boil. Spray 9x13" pan with nonstick spray. Spoon 1/2c of rice mixture onto center of each tortilla, top w/2TBSP cheese. Roll up and place in baking dish. Sprinkle with remaining cheese. Bake @ 350 for 25 min. or microwave 4 min. or until cheese is melted (the recipe called for microwaving but I baked it.

top with sour cream and salsa