Mexican dinner

Yield: 4 Servings

Ingredients:

1 Recipe refried beans
1 Recipe herbed rice
1 Recipe enchilada filling
1 Recipe uncooked salsa
2 c Grated cheese
4 Corn tortillas

Instructions:

First make the refried beans herbed rice and salsa. Prepare the enchilada filling. In a medium frying pan melt butter soft-fry each corn tortilla in the butter by cooking it on one side until it starts to get limp then turn it over and fry another second or two. Roll 1/2 c filling inside each tortilla. Store filled tortillas on a plate covered with a plastic bag in the refrigerator until you are ready to serve dinner. When ready to serve place 1 rolled enchilada on each plate cover with about 1/2 c salsa being careful to cover the ends of the enchilada so they don't dry out during baking. Arrange 1/2 c herbed rice and 1/2 c refried beans next to the enchilada. Sprinkle it with 1/2 c grated cheese. Bake in preheated 350 degree oven for 15-20 min until the cheese is melted and bubbly. Serve immediately. A dollop of sour cream and a few black olives are excellent additions to each plate. ~--