Bean and Cheese Enchiladas

Ok, so it is going to be cold and snowy this weekend. Warm your belly with some Mexican food!
This is a very versatile recipe. You can make it as spicy hot or mild as you like. You can add chicken if you want. If you want to use chicken, make it easy on yourself and buy an already cooked roaster. Shred that up and add to the mixture. This is nice with some refried beans, spicy rice and pico de gallo on the side. It is also another good Super Bowl recipe for a crowd. We have used this at Mexican themed parties. To make this go further if you are serving other food, cut the enchiladas in thirds and serve in smaller portions.

BEAN AND CHEESE ENCHILADAS
15 oz can red kidney beans, drained, rinsed
1 tsp chili powder
1/4 tsp each cumin and salt
2 1/2 cups shredded pepper Jack cheese
10 oz can hot enchilada sauce
10 oz can mild enchilada sauce (I have also used 2 jars of mild and hot picante sauce instead of enchilada sauce)
8 flour tortillas
Heat oven to 375 degrees.
Mix beans, chili powder, cumin and salt in bowl.
Slightly mash beans, stir to combine.
Add 1 1/2 cups cheese.
Mix 2 cans enchilada sauce in bowl. Stir 1 cup into bean mixture.
Spread 1/4 cup sauce mixture in baking dish. Brush one side of tortilla with sauce. Spoon 1/4 cup bean mixture in center on sauced side, roll up, place seam side down in dish. Repeat with remaining tortillas and bean mixture.
Pour remaining enchilada sauce over top to cover.
Top with remaining cheese. Bake 15 min. Garnish with chopped cilantro.
SERVE WITH SOUR CREAM OR SALSA. Makes 8 enchiladas.