1 can Pinto beans
1 cup mashed potatoes
1 cup green chile or salsa
1 bag shredded Mexican blend cheese
1 pkg. soft corn tortillas
1 can enchilada sauce
Pour half the enchilada sauce in the bottom of pan. Mix the beans, potatoes, and green chile in a bowl. Warm tortillas to make pliable. Dollop 1/4 c. mixture into tortilla, sprinkle with cheese, roll up and place seam side down in pan. Continue with the rest of mixture. Pour remaining enchilada sauce over dish. Sprinkle with cheese.
Bake at 350 degrees for 30 minutes.
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