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Mexican   -   Blackeyed Pea Enchiladas   adapted from laura law

Description  
Ingredients
  • 15 Ounces Blackeyed Peas -- drained
  • 2 Tablespoons Tomato Sauce
  • 1 Teaspoon Cumin
  • 3 Cloves Garlic
  • 3 Tablespoons Fresh Cilantro
  • 1 Tablespoon Hot Sauce
  • 1 Can Cream Of Mushroom Soup
  • 1 Can Cream Of Chicken Soup
  • 1/4 Cup Sour Cream
  • 1 Can Black Olives -- chopped
  • 1 Can Green Chiles
  • 6 Green Onions -- chopped
  • 10 Ounces Cheddar Cheese -- grated
  • 12 Flour Tortillas
Directions Spray 8 x 13 casserole with Pam. In food processor, combine peas tomato sauce, cumin , garlic, cilantro and hot sauce. In another bowl combine soups, chilies, sour cream, cheese , black olives and
onions. Place 1 heaping teaspoon pea mixture plus 1 tablespoon soup mixture on each tortilla. Roll up and place in casserole. Cover
with remaining soup mixture. Bake at 350 degrees for 30 minutes.
Serves 10
Time to Make 0:45



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