April Menu #2

Sunday (18) ~ grilled chicken and pasta with homemade cheese sauce, salad, bread
Monday (19) ~ taco salad
Tuesday (20) ~ *bean & cheese enchiladas, tortilla chips, spanish rice
Wednesday (21) ~ homemade fried rice, ham, rolls
Thursday (22) ~ homemade pizza, salad
Friday (23) ~ I'm out of town - meals made by husband
Saturday (24) ~ I'm out of town - meals made by husband

*Bean-cheese enchiladas
by: Rosarita Mexican Foods

1 dozen flour tortillas
2 cans vegetarian refried beans
1 cup shredded Monterray Jack cheese
1 cup shredded Cheddar cheese
1 can olives, sliced
1 can chopped green chiles
1 can enchilada sauce
1/2 cup chopped green onion
1/2 cup chopped onion
sour cream, guacamole and salsa to taste

Heat refried beans. Mix cheeses, olives, onions and chiles together. Pour some enchilada sauce on a plate, coat both sides of tortilla with sauce and place on empty plate. Put large spoonfuls of refried beans on tortilla forming a line 1/3 from edge. Add same amount of cheese mixture and fold, first up from bottom, then sideways across. Place in row in baking dish. Pour remaining sauce over enchiladas. Sprinkle with reserved cheese mixture. Bake in oven at 350 degrees for 30 minutes, or until cheese melts.