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Refried Been Enchiladas
Refried Been Enchiladas

Before you jump to Refried Been Enchiladas recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

Most of us believe that comfort foods are not good for us and that we ought to stay away from them. If your comfort food is candy or junk food this can be true. Other times, though, comfort foods can be altogether nutritious and it’s good for you to consume them. A number of foods honestly do improve your mood when you eat them. When you feel a little down and need an emotional pick-me-up, test out some of these.

Your mood can actually be helped by green tea. You were sure green tea had to be included in this article, right? Green tea is loaded with a certain amino acid referred to as L-theanine. Studies show that this specific amino acid can essentially stimulate brain waves. This helps raise your mental acuity while relaxing the rest of your body. You likely already knew how easy it is to be healthy when you consume green tea. Now you know that green tea can elevate your mood as well!

As you can see, you don’t need to stuff your face with junk food when you want to feel better! Go with these tips instead!

We hope you got insight from reading it, now let’s go back to refried been enchiladas recipe. To make refried been enchiladas you need 5 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Refried Been Enchiladas:
  1. Take 1 can enchilada sauce
  2. Get 1 can crm of mushroom
  3. Take 1 can tomato soup
  4. Take 1 can refried beans
  5. Use 8 flour tortilla shells
Steps to make Refried Been Enchiladas:
  1. In a bowl combine tomato soup, crm of mushroom soup and enchilada sauce.
  2. Wisk together until smooth.
  3. Heat up refried beans in a bowl in microwave 1 min.
  4. Spread thin layer of beans on tortilla shells. Spread small amount of red sauce on top of beans.
  5. Roll up and put in a pan.
  6. Spread rest of sauce over shells. Cook on 350 degrees for 45 mins. Cover with foil.

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