1. |
Stack tortillas and wrap tightly in foil. Bake in a 350 °F (175 °C) oven for 10 minutes or until warm. |
2. |
For filling, combine beans (rinsed and drained) with cheese soup. Spoon about 1/3 cup filling on to one end of each tortilla. |
3. |
Starting at the end with the filling, roll up each tortilla. Arrange tortillas, seam side down, in 2 (2-quart) rectangular baking dishes. |
4. |
In a bowl, stir together the enchilada sauce and tomato sauce. Pour over tortillas. |
5. |
Cover with foil. Bake in a 350° F oven for 30 minutes or until heated through. |
6. |
Remove foil, sprinkle with cheese, and bake, uncovered, about 5 more minutes or until cheese melts. If desired, sprinkle with olives and green pepper. Yields 16 tortillas. |
7. |
Note: salsa sauce has been used for enchilada sauce in the ingredients which can be found by taco items in grocery store. |