Bean and Cheese Enchiladas

This is quick, easy, and even my meat-eating kids love this dish.

3 (15 oz) cans beans (use whole or refried, or mix 'em up. I usually use 1
can whole pinto, and 2 cans refried).
4 oz can chopped green chilies
1 can Campbells spicy nacho cheese soup (the kind you can use for dips,
too)
1 (15 oz) can red enchilada sauce
2 cups shredded cheese
sliced black olives
green onions
corn tortillas (about 8 to 12 depending on how full you fill the rolls)

If using whole beans, rinse them. Combine beans, chilis and soup and 1/2
cup cheese. Mix well. Warm the tortillas in the microwave to make them
pliable. (Originally the recipe called for briefly frying them in a little
oil. I stopped doing this to reduce the calories) Spread the bean mixture
into the tortillas and roll, enchilida style. Place in casserole dish
(which has been sprayed with PAM), seam side down. Pour red sauce over
enchiladas. Bake at 350 for 20 min. Top with remainder of cheese, olives
and onions. Bake 10 min or until cheese is melted and bubbles.

Some people like more red sauce and use two cans or one large can. I used
to make this with strips of cheese instead of the soup but I tasted
enchiladas made with the soup and really liked the flavor better. It is
not authentic but tastes better.

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