2 c Cooked Idaho Pinto beans OR Pink or Small Red Beans
1/2 c Bottled salsa -OR- picante sauce
8 Corn tortillas
1/2 lb Cheddar cheese, divided
20 oz Enchilada sauce
Shredded lettuce
Sour cream
Mash beans with salsa. Spoon beans down center of each tortilla, dividing evenly Cut half of cheese into 8 sticks. Place 1 stick over beans on each tortilla. Roll tortilla to enclose cheese and beans. Place, seam-side down, in greased shallow baking dish. Pour enchilada sauce over all. Grate remaining cheese and sprinkle over sauce. Bake in preheated 350-degree F oven for 15 to 18 minutes. Garnish with lettuce and sour cream. Makes 8 enchiladas.
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