1 can cream of mushroom soup
1 can red enchilada sauce (I prefer Rosarita Mild Enchilada Sauce)
1 can refried beans
cheese
1/4 - 1/2 lb ground beef (optional)
tortillas
Mix soup and sauce. Put 1/2 cup of sauce into a bowl with the beans and most of the cheese, mix well. Spread mixture into flour tortillas. Roll tortillas and place in pan (I like to put a little enchilada sauce in the pan first) Cover rolled tortillas with the remainder of the sauce, cheese and sprinkle ground beef on top. Bake at 350 for 20-30 minutes or until bubbly.
***Luckily I tasted this recipe before I knew what the ingredients were. They are a little strange sounding, but this is one of my favorite meals. I even prefer it to green enchiladas.
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